Meringue and Fruit Yogurt | Charalambides Christis

Instructions

1. In a mixer bowl, add the egg whites, cream of tartar, and salt. Whisk on medium to high speed until foamy.
2. Gradually add the sugar in small increments while whisking, then increase to high speed.
3. The meringue is ready when it forms stiff peaks and has a glossy appearance.
4. Remove the bowl from the mixer, and gently fold in the vanilla using a spatula. Transfer the meringue to a piping bag with the tip cut off.
5. On a baking tray lined with parchment paper, pipe round shapes starting with a large circle, followed by progressively smaller ones to form the layers of a tree. Pipe a small star shape for the tree's top.
6. Bake in a preheated oven at 80°C for 2 ½ hours until the meringues are firm and dry.
7. In a medium pan, cook the frozen berries with honey over medium heat until they reach a jam-like consistency.
8. Mix the berry jam with the yoghurt in a bowl until well combined.
9. On a serving plate, layer the largest meringue piece at the base, adding a dollop of yoghurt between each layer. Continue stacking the meringues until reaching the top layer with the star.
10. Decorate with fresh figs and colourful sprinkles for a festive look.