Heat the cream in a saucepan with the vanilla pod.

Remove from heat, cover, and let infuse for 30 minutes.

Scrape the inside of the vanilla pod into the cream.

Heat the sugar syrup in a saucepan.

Pour egg yolks into a blender, add warm syrup, and blend until cold and frothy.

Whip the cream into chantilly.

Gently fold the egg mixture/syrup into the chantilly cream.

Pour the mixture into flexible molds (half spheres), smooth the surface, and freeze overnight.

Preheat oven to 125 degrees Celsius.

Beat egg whites with sugar and vinegar until stiff.

Add the muesli to the meringue mixture.

Drop spoonfuls of the meringue mixture onto a baking sheet lined with parchment paper.

Secure the parchment paper to the tray with small dabs of meringue to prevent lifting.

Bake for 45 minutes.

Mix strawberries, icing sugar, and lemon juice to create the strawberry sauce.

To serve: pour a little strawberry sauce in the bottom of a serving dish.

Remove the frozen parfaits from the molds.

Add two broken meringue chunks to each serving.

Top with strawberry mixture and fresh verbena leaves (optional).