Meringue with Mixed Fruit and Cream

Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 baking trays with non-stick baking paper.

Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.

Using a large spoon, spoon half the meringue mixture onto 1 baking tray, making a large circle. Repeat with the remaining meringue on the second baking tray.

Place the baking trays in the oven and immediately reduce the oven temperature to the lowest setting on your oven. Bake for 1-2 hours until dry, firm and crisp.

Remove the meringue from the oven and leave to cool. Carefully remove the paper and place 1 disc of meringue on a serving plate.

Whisk the cream and half the icing sugar until thick. Stir in the yoghurt until blended and carefully spread over 1 meringue disc.

Place on a serving plate and place the other meringue disc on top.

Blend or mash 75g|3oz of the berries to a puree with the remaining icing sugar. Sieve into a bowl.