Iced Ginger Meringue

1. Whisk egg whites until stiff and whisk in half sugar until mixture is stiff and glossy.
2. Mix remaining sugar with ground ginger and fold into egg whites.
3. Spoon mixture in mounds on to non-stick silicone paper.
4. Bake meringues until they are dry.
5. Whip together yoghurt and cream and beat in lemon rind and juice.
6. Break cooled meringues into chunks and stir into mixture.
7. Put mixture into a 1 lb/450g loaf tin lined with foil, cover with foil and freeze for3 hours.
8. Turn meringue loaf on to serving dish and leave in fridge for 30 minutes before serving.
Note: Greek yoghurt is best.