- Total Time: 90m
- Servings: 8
- Serving Size: 1 slice
- Level: medium
- Calories: 270
4 large egg whites
1 cup plus 2 Tbsp granulated sugar, divided
1 tsp vanilla extract
¼ tsp salt
1 cup siggi’s 4% plain skyr
1 cup heavy whipping cream
Variety of sliced seasonal fruits of your choice, such as pomegranate seeds, kiwis, grapefruit
Preheat oven to 275°.
Combine egg whites and 1 cup of sugar in a large stainless steel bowl and place this bowl over simmering water to create a double boiler. Mix sugar and egg whites together until the sugar is dissolved and the mixture reaches 120°F. Remove the mixture from heat once warm as it may curdle if it becomes too hot.
With a towel to hold the bowl, use an electric hand mixer to whisk the egg mixture on low. When the bowl cools down, increase the speed to high and whisk until you get stiff, glossy peaks, creating a meringue.
Trace two 7-inch circles on parchment paper and line baking sheets with them, circle side down. Divide the mixture between the two circles and spread carefully with a spatula, creating a disk by filling the circle.
Bake for 60 minutes, or until bottoms are crisp and start to turn color. Carefully remove disks from the pan once cool enough and place them on a wire rack to cool.
Meanwhile, whip siggi’s yogurt, heavy cream, vanilla extract, and 2 Tbsp sugar with a hand mixer until medium to stiff peaks form.
Once the meringue has cooled, spread the yogurt cream in an even layer on each disk. On one disk, sprinkle smaller pieces of fruit on top. Carefully lift and place the remaining disk on top. Decorate the cake with additional fruits of your choice!
Cut into slices and serve with any leftover fruit or yogurt cream to enjoy.