Start by weighing 1 cup of egg whites, so that you can use double the weight of sugar and make a syrup (spun sugar consistency).
Put 2 cans of condensed milk in a bowl, add 14 oz of cream, 10.5 oz of passion fruit pulp, and beat. Add 2 sugar-free natural yogurts and beat again.
Transfer the content to the container where the dessert will be served and put in the fridge.
For the meringue, beat the egg whites and, little by little and always beating, add the syrup until cold.
Pour the meringue into the dish and add a few physalis for decoration.
Preparation video: https://www.instagram.com/tv/CL1jMrHnJTm/?igshid=1exgnm6miz8de
Recipe by: @panticook