First prepare the caramel cream. To do this, cover the can of condensed milk completely with water for two to three hours (this is very important so that the can does not explode). Let cool down.
Stir half of the cold caramel cream (or more or less, depending on your taste and how sweet you like it) into the yogurt. The cream must absolutely have cooled down completely, ideally it should have stood for a day so that it is a little firm. If you stir it into the yoghurt (please do not use a stirring stick or similar), it does not dissolve completely, but the yoghurt is still streaked with pure caramel in places.
Carefully fold in the well drained sour cherries. Now garnish the cream with plenty of crumbled meringue.
Of course you can also layer cream and cherries, which looks a bit more appealing to the eye.
Any other fruit according to your own preferences is of course also okay. I like the interplay between the acidity of the cherries and the sweetness of the caramel very much.
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