Light meringue cake with strawberries, cream and yoghurt

Instructions

1. Separate the egg whites from the yolks.
2. Beat the egg whites until stiff.
3. Gradually stir in the sugar, vanilla and cornmeal.
4. Cover a baking tray with parchment paper.
5. Make a circle with the meringue using a piping bag sprinkle on top.
6. Pipe two circles out of the meringue mixture.
7. Bake the meringue in a preheated oven at 110 °C for 30 minutes.
8. Let the meringue dry with the oven slightly open for 30.
9. Clean and quarter the strawberries.
10. Limes wash, finely grate the zest.
11. Squeeze the juice from the limes and cook in a saucepan with 1 tablespoon of sugar for 10 minutes.
12. Stir 2 tablespoons of the syrup into the strawberries and let it stand.
13. Slit the vanilla pod lengthways, the Scrape out the pulp.
14. Whip the cold cream until stiff.
15. Stir in the vanilla pulp, finely grated lime zest and yoghurt.
16. Place the bottom meringue on a plate.
17. Spread half of the whipped cream over the meringue.
18. Place the strawberries on top .
19. With the second Cover in meringue.
20. Flat the remaining whipped cream and top with the strawberries.