1. Line a large colander with several layers of cheesecloth.
2. In a large bowl, mix the yogurt with the sugar.
3. In a separate bowl, beat the cream and the vanilla essence until stiff. Fold the cream into the yogurt.
4. In a large bowl, beat egg whites with an electric mixer until stiff but not dry. With a spatula, carefully fold in the yogurt mixture and the orange rind.
5. Transfer the mousse mixture to the prepared colander and place over a bowl. Cover with plastic wrap and place in the refrigerator to drain for at least 4 hours.
6. When ready to serve, place one meringue on each of the 10 dessert plates. Top with some mousse and a few berries. Top each with a second meringue.
7. Drizzle some strawberry coulis around each meringue and garnish with a few berries and a sprig of mint.
