here are two versions of what could be considered a strawberry vacherin
strawberries, lime curd, meringue dusted with matcha, coconut-shiso sorbet, micro shiso
which one do you prefer?
the meringue is an amazing recipe/technique that i learned from Valrhona Chef Derek Poirier. it is par-baked and then thrown in the blast chiller. it has a crisp exterior while keeping a gooey interior...my new favorite cause i love meringues.