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Sorbet
Step 1
Blend 1 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, and ¼ tsp. kosher salt in 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 9×5″ 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°. Beat 2 large egg whites, pinch of kosher salt, and ½ cup (100 g) sugar in the bowl of a stand mixer fitted with whisk attachment on high speed until stiff and glossy peaks form, about 5 minutes. Add ½ 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 sprinkle 1 tsp. poppy seeds over 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
Whisk ½ cup heavy cream and 2 Tbsp. sugar in a medium bowl until soft peaks form. Add ¼ cup plain whole-milk Greek yogurt and remaining ½ tsp. vanilla extract and 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
Combine 8 oz. fresh strawberries, hulled, halved, quartered if large, 1 Tbsp. fresh lemon juice, and remaining 2 Tbsp. sugar in 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.
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