Directions

• To make the meringues, add the egg whites, sugar into a clean stainless steel bowl and place on top of a pot of simmering water over medium heat (water should not touch base of the bowl. Use a whisk to stir until the sugar has dissolved.
• Remove the bowl from the heat and transfer to your stand mixer and begin whipping your egg whites on high speed  until in whitens and begins to stiffen. Add the corn starch, vinegar and finally the vanilla. Your meringue should now form stiff peaks.
• Pre-heat your oven to 200F and line a large baking sheet with parchment paper. Empty your meringue into a piping bag with a ½ inch tip and pipe nests onto the parchment (leave 1 inch of space between each nest).
• Bake on the middle rack for 70 minutes or until outside is firm. Allow to cool for 2 hours or overnight.
• For the pastry cream, place 2 1/2 cups milk in a medium pot and over medium heat simmer until just scalding. Take off the heat and add the white chocolate. Mix until combined.
• In a large bowl, add the egg yolks, sugar, corn starch, remaining milk and mix with a whisk until combined. While whisking egg/sugar mix, slowly add ladles of hot milk.
• Transfer cream mixture back into the pot. Add the vanilla and over medium heat, continuously stir with a whisk until it has thickened (approx 10 minutes). Take off the heat and place plastic wrap over the cream. Allow to cool completely before placing in the fridge (min. 4 hours to overnight).
• Add yogurt to cooled pastry cream and mix in.
• Spoon pastry cream in each plate, roughly crumble each meringue nest over cream and top with mixed berries and serve.