Beat the egg whites until stiff; add the sugar and keep on beating in order to firm up the mixture. Slow down the whisk speed and add the yolks. Then, add the strained flour.
Spread the dough on a baking tray. Bake 5 minutes to 200 C, and let it cool.
Lemon thyme /lime/wild strawberry Syrup
Boil all the ingredients except the wild strawberry cream. Cover with cling film and let the mixture for 10 minutes. Strain it. Then add the wild strawberry cream. Moisten the sponge fingers into the mixture.
Wild strawberry sorbet
Heat to 40 C the water and the inverted sugar syrup. In a mixing bowl, mix the sugar and the glucose. Then add the mixture to water and boil down slowly. Cool the whole mixture totally. Pour the mashed strawberries and the liqueur previously mixed. Blend. Cool in an ice-cream-maker and put the sponge fingers (around 5 minutes).
Beat the egg whites until stiff; add the sugar and keep on beating in order to firm up the mixture. Add the icing sugar. Spread the mixture on a baking tray in 12.5cm by 3cm stripes shape; make a tip shape on the ends. Let dry.
Chantilly cream with fromage blanc and lime
Heat one part of the cream. Stick to the rehydrated gelatine. Afterwards, add all the ingredients. Put in fridge for few hours, and whisk like a Chantilly. Keep into an icing bag with a fluted point.
Wild strawberry juice with lemon thyme
Blend the wild strawberry puree with the lemon thyme/lime.
Set the sorbet under the moisten sponge fingers.
Keep in fridge and cut in 12.5cm by 3cm stripes shape. Put under the thin slices of meringue. Afterwards, spread the Chantilly cream and put a meringue on top. Set the wild strawberries, the pointed meringue, the lime zest and the silver sheet. Serve with a sauce-boat of wild strawberry juice.