You will need
3 extra-large eggs, at room temperature
1 t (5 ml) lemon juice
½ cup (125 ml) castor sugar
2 t (10 ml) cornflour (Maizena)
Best assembled no more than 3 hours before serving.
Keep the leftover Cheesecake Mix in the fridge clipped closed with a peg. It is ideal to stabilise cream whenever you need whipped cream. 2 T for every 250 ml cream.
Adjust the oven rack to the middle position and preheat the oven to 120°C. Line a baking sheet with non-stick baking paper. Separate the eggs. The whites go into a spotlessly clean, medium-sized glass mixing bowl (not plastic).
Beat the egg whites with lemon juice using an electric beater on high speed until the whites stand up in soft peaks. (Do not add castor sugar until this stage). Now gradually add the castor sugar, little by little, while beating on high speed. You will end up with snow white, thick and shiny meringues.
Fold in the Maizena. Spoon or pipe smallish meringues onto the baking paper. Bake for 20 minutes, reduce temperature to 100°C and dry the meringues out for a further hour or longer depending on size. Switch off the oven and leave the meringues to cool down in the oven.
Reserve 8 of the best strawberries for garnish. Rinse and remove the stalks from the rest and cut each berry lengthways into quarters.
Whip the cream with the 2 T (30 ml) Cheesecake Mix until just firm. Fold in the yoghurt. Reserve 8 of the best meringues for garnish and crush the rest coarsely in a plastic bag.
Layer in glasses as follows:
- Crushed meringues
- Cream/yoghurt mixture
Repeat layers once more, cover and refrigerate. Before serving, top each dessert with a meringue and best strawberries.