Ingredients

Steps

• Preheat the oven to 120°C.
• Line a large baking tray with parchment and mark two 12x40cm rectangles.
• Whisk egg whites in a clean bowl until stiff peaks form.
• Add sugar one teaspoon at a time while whisking until the mixture is shiny.
• Pipe or spread the meringue into the marked rectangles with a rim on top.
• Bake for 90 to 120 minutes until the meringue lifts easily from the paper.
• Turn off the oven and leave the door ajar until the meringues are cold.
• Whip the cream until it holds shape and fold in the yoghurt.
• Spread the cream mixture over the meringue and top with alternate berries.
• Dust the finished dish with icing sugar.