Strawberry and Campari Sorbet Sundae

Sorbet

Step 1

Blend1 lb. fresh strawberries, hulled, halved,¾ cup (150 g) sugar,⅓ cup fresh lemon juice (from 2–3 lemons),3 Tbsp. Campari,2 tsp. finely grated orange zest, and¼ tsp. kosher saltin a blender until smooth. Taste and add more lemon juice if needed. (The mixture should taste sweeter and more tart than you want; freezing will tone it down.)

Step 2

Pour mixture into a 9x5" or 8½x4½" loaf pan, preferably metal, and place a piece of parchment paper on top, pressing directly onto surface. Freeze sorbet until firm, at least 4 hours.

Do ahead:Sorbet can be made 1 week ahead. Keep frozen.

Meringue and Assembly

Step 3

Place a rack in middle of oven; preheat to 175°. Beat2 large egg whites,pinch of kosher salt, and½ cup (100 g) sugarin the bowl of a stand mixer fitted with whisk attachment on high speed until stiff and glossy peaks form, about 5 minutes. Add½ tsp. vanilla extract; beat just to combine.

Step 4

Scrape meringue onto a baking sheet lined with a silicone baking mat or parchment paper and, using a small offset spatula or a spoon, spread into a smooth, even layer about ¼" thick (it won’t spread all the way to the edges of the baking sheet). Evenly sprinkle1 tsp. poppy seedsover meringue if using. Bake until top is dry to the touch, 1½–2 hours. Let cool on baking sheet, then break into irregular shapes and sizes.

Step 5

Whisk½ cup heavy creamand2 Tbsp. sugarin a medium bowl until soft peaks form. Add¼ cup plain whole-milk Greek yogurtand remaining½ tsp. vanilla extractand whisk to combine. Cover and chill yogurt whipped cream until ready to serve.

Step 6

If sorbet is extra-firm, let it sit at room temperature 10 minutes to soften slightly before scooping.

Step 7

Combine8 oz. fresh strawberries, hulled, halved, quartered if large,1 Tbsp. fresh lemon juice, and remaining2 Tbsp. sugarin a medium bowl and gently stir to combine.

Step 8

Divide yogurt whipped cream among 4 bowls. Top each with 2 scoops of sorbet, a quarter of strawberry mixture with juices, and a few meringue pieces.

Do ahead:Meringue can be baked and broken into pieces 5 days ahead. Store airtight at room temperature.