Beat the egg whites with the sugar and add the icing sugar. Pipe
the meringue onto half-sphere molds placed upside down on a
baking sheet. Leave to dry in an oven at 70˚C for 7 hours.

Make a mixture: almond powder, potato starch, flour and salt.
Using a food processor, mix the butter and icing sugar, add part
of the powder mixture, then gradually add the eggs. Repeat
this twice until all the ingredients are incorporated. Mix briefly
until you obtain a smooth dough. Let the dough rest in the
refrigerator. Roll out the dough to 2.5 mm thick, cut out the
dessert shapes and place on a Silpat® mat. Bake at 150°C for
about 20 minutes.

Make an infusion with the morello cherry purée, lime purée,
sugar, and flavorings. Leave to infuse for 20 minutes.

Cut the Griottines® Cointreau® into small cubes. Hydrate
the gelatin in water. Mix the infusion with the eggs and cook
to 85˚C, strain through a sieve, and incorporate the gelatin
mixture. Leave to cool to 35˚C. Add the butter and mix.
Incorporate the Griottines® Cointreau® cubes. Pour into the
same half-sphere molds as those used for the meringue. Place
in the freezer.

Hydrate the gelatin in water. Whip the cream and set aside in
the refrigerator. Heat the yogurt (1) with the sugar and zest,
leave to infuse for 20 minutes. Melt the gelatin and pour the
yogurt infusion through a sieve into the gelatin. Mix the yogurt
(2) into the infusion. Add the yogurt powder and whipped
cream. Pour the mousse into the half-sphere molds and place
in the freezer.

Grate the bottom of the meringue a little to ensure stability.
Coat with a little white chocolate to protect the inside of the meringue, then insert the morello cherry cream.
Stick the base of the meringue onto the shortcrust pastry disc with a little whipped cream.
Coat the yogurt mousse with neutral topping, roll the edges in grated coconut, and place on top of the meringue.
Decorate with meringue pieces, silver flakes and snow sugar.