• 6 egg whites
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
  • 300 grams caster sugar
  • 1 Tbsp cornflour
  • 2 Tbsp arrowroot
  • 2 tsp white vinegar

To serve:

  • 250 ml whipped cream
  • 125 ml yoghurt
  • 250 g strawberries (or I use raspberries)
  • chopped chocolate

Preheat oven to 180 degrees. Line a baking tray with baking paper and draw a 20cm circle.

Beat the egg whites, vanilla and cream of tartar until stiff peaks form. Add the sugar 1 Tbsp at a time until the meringue is thick and glossy. Stir in the cornflour, arrowroot and vinegar.

Pile the meringue onto the circle on the baking tray and put in the oven. Immediately reduce the oven to 120 degrees and bake for 1hr 20 mins, or until the outside is firm but not browned. Turn off the oven and leave door ajar until it has cooled completely.

Gently fold the cream and yoghurt. Spoon over the pavlova and sprinkle with chocolate and berries.

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