For the dessert:
Let’s get cracking! Whisk together your egg whites and cream of tartar, using an electric whisk until the mixture becomes fluffy. Slowly add in the sugar and xylitol, a tablespoon at a time until stiff peaks form.
Pipe your meringue mix onto a silicone baking mat to prevent them from sticking. At this stage your meringue nests should be around 5 cm in diameter and 5cm apart as they will grow. Bake at 100°C for 90 minutes. Let them cool completely. You may need to leave them in your oven overnight to dehydrate if they’re not pulling away from the silicone baking mat easily.
Assemble your mess layering meringue nests, yoghurt and strawberries dividing them into 4 bowls or gin glasses as you go. Top with mint sprigs.
P.S. Top tip: Marinate your strawberries in a single shot of gin for an extra kick.