Barricade Parfait

Ingredients

• 4 egg whites
• 200 g fine caster sugar
• 1 lemon (zest and juice)
• 400 ml full-fat yogurt
• 250 ml whipping cream
• 100 g powdered sugar
• 200 g raspberries
• 200 g red currants
• 1 tbsp honey
• 1 tbsp cornstarch

Method

1. Preheat the oven to 100°C. Whisk the egg whites until stiff, then gradually add caster sugar until glossy peaks form.
2. Fold in the cornstarch. Spread the meringue on a baking tray lined with parchment, about 1 cm thick. Bake for 1.5 hours, let cool completely, and cut into 10x2 cm sticks.
3. Whip the cream with powdered sugar until stiff. Mix yogurt with lemon zest and juice, fold in the whipped cream for a light texture.
4. Puree half the red fruit with honey into a sauce.
5. Spoon a stripe of yogurt parfait onto each plate. Stack meringue sticks diagonally and overlapping, forming a barricade.
6. Garnish with remaining fruit and drizzle the fruit sauce over the top.

Serving notes

• Serve with meringue sticks clearly forming a barricade on the plate.
• Let some red fruit sauce drip over the barricade for 'tension'.
• Keep the colors bright and contrasting for maximum effect.