For the meringue
Beat the egg whites at room temperature with the sugar. Halfway through the whipping process, add the icing sugar and whisk until stiff. Make nests with a diameter of 8 cm, using a small nozzle so as not to have too thick a layer of meringue, then bake in the oven at 100°C for approx. 3 hours. Ideally you would cook them at 60°C overnight with the door slightly open.
For the lemon curd
Strain and heat the lemon juice. Separately, whisk the eggs with the sugar and add to the lemon until the temperature reaches 83°C. Remove from the heat and allow to cool to 60°C. Then add the chopped butter and stir until smooth and glossy. Alternatively, you can buy ready-made lemon curd.
For the chantilly mousse
Soften the gelatine in cold water, squeeze it out and dissolve it in 50 g of hot cream. Whip the remaining cream in the mixer with the icing sugar and the seeds from the vanilla pod.
While the whipped mixture is taking shape, drizzle in the now cooled cream with the gelatine, whisking all the time.
Take the meringue nests and create a small layer of lemon curd inside them. Then add the drained and chopped Fragola Fabbri, without going over the edges of the nest. Cover with Chantilly mousse and garnish with more Fragola Fabbri.