a few sprigs fresh mint, leaves picked
Method
Preheat the oven to 150°C/300°F/gas 2. Put your egg whites into a
clean bowl and whisk them at a medium speed until they start to form
nice firm peaks.
With your mixer still running, gradually add the sugar and a pinch of
salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes
more until the meringue is white, glossy and smooth. If it feels
grainy, whisk for a little bit longer, being careful not to let the
meringue collapse.
Line two baking trays with baking paper. Divide the meringue mixture
evenly between them and shape each blob into a circle about 20cm in
diameter. Put both trays into the oven and bake for 1 hour until the
meringues look slightly golden and are fluffy in the middle.
Halve or quarter the large strawberries and leave the smaller ones
whole. Mix them with the raspberries. Whip the cream with the sugar
until it forms soft peaks, then stir in the yoghurt and fold in the
vanilla seeds. Spoon half the cream mixture on top of one of the
meringue halves and smooth it out. Sprinkle half of your berries evenly
around the cream mixture. Place the other meringue on top and press down
gently to stick them together. Spread the remaining cream mixture over
the top layer and sprinkle the remaining berries on top. Scatter over a
few small mint leaves and enjoy!
