A Twist On Eton Mess Using Tims Dairy Yogurt

For the ice cream:

• 500g fresh strawberries
• 500g Tims Dairy natural yogurt
• 200ml Shott strawberry syrup or 100g caster sugar
• 1 decent pinch of salt

Method (ice cream):

1. Blend the strawberries into a purée.
2. Add the yogurt, syrup, and salt, and give it a good whisk. Mix everything together well.
3. Churn in an ice cream maker.

For the meringue kisses:

• 3 medium free-range egg whites at room temperature
• 175g caster sugar
• 1/2 tsp lemon juice
• 1 tbsp freeze-dried strawberry fruit powder or freeze-dried strawberry pieces (optional)

Method (meringue kisses):

1. Preheat the oven to 110C/90C fan/gas ¼.
2. Add the lemon juice to the egg whites and whisk in a clean, large bowl using an electric mixer on full speed until there are soft peaks. Gradually add a tablespoon of sugar at a time and keep whisking until the mixture forms glossy, firm (stiff) peaks.
3. Pipe little kisses or scoop a heaped teaspoon of the mixture onto trays lined with non-stick baking paper secured with a bit of meringue mixture in each corner.
4. Dust with the strawberry fruit powder.
5. Bake for about an hour 15 minutes or until the kisses are crisp. They should come off the non-stick paper cleanly.
6. Turn off the oven and let the meringue bites cool completely.