Strawberry mess dessert

The calculation in the recipe is for a 16cm (6.30 inch) dessert.

• Bring the whites to room temperature, pour into the mixer bowl, add salt.
• Beat at medium speed with a whisk attachment until fluffy homogeneous foam.
• Without increasing the speed, gradually add sugar (1 tsp of at a time).
• Once all the sugar has been added, increase the speed to medium-high, add the lemon juice and beat the meringue until stiff peaks.

• Mix the flour with baking powder. Sift, add salt.
• Bring the butter to room temperature, beat with sugar until light and smooth.
• In two passes, add the yolks, and beat until smooth.
• Mix the milk with yogurt, heat in the microwave to 86F (30C). Pour it into the batter, add the zest and beat at low speed.
• Add the flour mixture, and beat until fhomogeneous.

Preheat the oven to 347F (175C), cover the ring with foil along the bottom, grease the entire inner surface with a thin layer of butter.

Lay out the better, level the surface.

Spread the meringue evenly on top.

Bake for 28-30 minutes, check the readiness with a dry skewer. Cool on a wire rack, gently run a knife along the edges of the ring, remove the ring.

Transfer the base to a serving dish and refrigerate for 30 minutes before assembly.

• Wash the strawberries and cut into not very thin slices. Put in a bowl, add chopped mint leaves and powdered sugar, mix gently.
• Pour in the lemon juice and set aside for 15-20 minutes.
• Put the strawberries in a sieve, let the juice drain.

• Whip the chilled cream at medium speed with the whisk attachment, add the i powdered sugar and beat until thick. The attachment has to leave a visible mark.
• In 3-4 apasses, add cold cream cheese and beat the cream until a homogeneous, well-kept mass.

Put the cream over a chilled base, spread the prepared strawberries on top.

Garnish with mint leaves, crushed pistachios or powdered sugar.