Gelatin
2 tangerines, peel and seeds removed, cut into pieces
2 cups (8 oz) granulated sugar
1/2 cup (4 oz) water
Meringue
4 large eggs
2/3 cup (12 oz) granulated sugar
3/4 cup (6 oz) all-purpose flour
1/2 teaspoon baking powder
2 cups (16 oz) tangerine juice for soaking
Filling
2 cups (8 oz) heavy cream, chilled
1 cup (8 oz) plain yogurt, chilled
4 tangerines, peeled and segmented
Gelatin
2 tangerines, peel and seeds removed, cut into pieces
2 cups (8 oz) granulated sugar
1/2 cup (4 oz) water
Meringue
4 large eggs
2/3 cup (12 oz) granulated sugar
3/4 cup (6 oz) all-purpose flour
1/2 teaspoon baking powder
2 cups (16 oz) tangerine juice for soaking
Filling
2 cups (8 oz) heavy cream, chilled
1 cup (8 oz) plain yogurt, chilled
4 tangerines, peeled and segmented
Gelatin
Melt the gelatin in a saucepan over medium heat
Remove from heat and let cool slightly
Meringue
Preheat oven to 350°F
In a stand mixer, beat the eggs with sugar until stiff peaks form
Mix in flour and baking powder
Beat until smooth and creamy
Assembly
1 Cut half of the meringue into smaller pieces
Place one piece on a serving dish
Soak with tangerine juice and spread half of the whipped cream over the top
Filling
In a stand mixer, beat the heavy cream until stiff peaks form
Fold in yogurt and mix well
Cover with plastic wrap and refrigerate
Assembly
1 Cut remaining meringue into smaller pieces
Place one piece on top of the whipped cream
Soak with tangerine juice and spread remaining whipped cream over the top
Add remaining tangerine segments and fold over to cover filling
