Step 1

Preheat the oven to 110°C, gas mark ¼. Line a large baking tray with baking parchment.

Step 2

Whisk the egg whites until stiff, then gradually whisk in 100g sugar a little at a time until glossy.

Step 3

Spoon 10 dollops of meringue onto the prepared tray and bake for 2-2½ hours until dried out and crispy. Turn off the oven and leave them in the oven until cool.

Step 4

Meanwhile, place the cherries, vanilla seeds, 50g sugar and ginger in a saucepan and simmer for 10 minutes. Allow to cool then drain and reserve the liquid.

Step 5

Just before serving, mix the cherries with the yogurt, break the meringue into chunks and stir into the yogurt. Divide between 4 bowls or large glasses and drizzle with the reserved cherry-ginger liquid.