Drain the yoghurt in a muslin over a strainer for 3-4 hours or overnight to reduce the water content.
Line a 1lb loaf tin with clingfilm making sure to leave a 15cm overlap at each end.
Whisk the cream, vanilla extract and icing sugar till it forms soft peaks.
Gently fold in the yoghurt, cherry compote and crumbled meringue nests.
Spoon the mixture into the loaf tin and bring up the overlap to flatten and cover completely.
Place in the freezer for a least 6 hours or overnight