Preheat the oven to 160°C. Melt the butter and mix with the rest of the ingredients until it resembles fine breadcrumbs. Spread the mixture evenly onto a baking tray and bake for 20 minutes, stirring the mixture every 5 minutes. Remove from the oven and set aside to cool.
For the meringue:
Preheat the oven to 120°C.
Line a baking sheet with parchment paper and spray with non-stick spray.
Whisk the egg whites and salt until soft peak stage. While whisking on high, add the sugar a spoonful at a time.
Add the vanilla essence and food colouring as required (optional) and whisk for 2 minutes.
Spoon into a piping bag and pipe into desired shapes.
Reduce the oven temperature to 90°C and bake for 1 hour 30 minutes. Remove and allow to cool.
For the cheesecake:
Using an electric beater, whisk the CARTE D'OR Cheesecake mix and the milk on low speed for 1 minute, scraping down the sides of the bowl. Add the zest and whisk on high speed for 4–5 minutes. Pour into a piping bag and refrigerate until needed.
For the berries:
Mix together the berries and CARTE D'OR Strawberry Flavour Sauce.
Scatter the plate with white soil, pipe the cheesecake off-centre and garnish.
Garnish with a drizzle of berries, a scatter of edible flowers, micro herbs and meringue.