For strawberry yoghurt parfait, process strawberries in a food processor until smooth, pass through a sieve into a bowl and set aside. Whisk cream in an electric mixer until soft peaks form (2-3 minutes) and refrigerate until required. Whisk eggwhite and a pinch of salt in the clean bowl of electric mixer until soft peaks form (2-3 minutes), gradually add sugar and whisk until glossy (2-3 minutes). Fold into cream, then fold in strawberry purée and yoghurt. Spoon into a container, cover and freeze until firm (overnight). Makes about 1.2 litres.
For meringue kisses, preheat oven to 120C. Whisk eggwhite in an electric mixer until soft peaks form (1-2 minutes), gradually add sugar and whisk until glossy and firm peaks form (1-2 minutes). Transfer to a piping bag fitted with a 1cm plain nozzle and pipe 2cm-diameter rounds onto an oven tray lined with baking paper. Bake until just crisp but not coloured (30-40 minutes), turn off oven and cool in oven with door ajar. Meringue kisses will keep stored in an airtight container for a week.
Combine watermelon and two-thirds of the strawberries in a large bowl and set aside. Stir sugar and 500ml water in a saucepan over medium-high heat until sugar dissolves, add rosewater and ouzo, then pour over fruit. Cover and refrigerate until chilled (2-3 hours).
Purée icing sugar and remaining strawberries in a blender, strain through a fine sieve into a bowl and refrigerate until required.
Divide fruit among chilled glasses, top with scoops of parfait, drizzle with strawberry purée and serve with yoghurt and meringue kisses.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.