Serves 8


For the pavlova:

6 large free-range egg whites

375g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

For the filling:

75g dark chocolate, broken into pieces

600ml double cream

200ml Greek-style yoghurt

1 tsp vanilla extract

50g icing sugar, sieved

200 g Strawberries, tops cut off and halved

250 g Raspberries

100 g Blueberries


Preheat the oven to 160C. 

Line a baking tray with baking paper and draw a 15cm circle in the centre and a 30cm circle around the outside to make a ring

Place the egg whites into a mixing bowl and whisk with an electric whisk on full speed until soft peaks form 

Gradually add the sugar, a tablespoon at a time, still whisking on maximum speed until stiff and glossy

Mix the vinegar and cornflour together in a small bowl until smooth then stir into the egg until combined

Spoon the mixture in between the lines of the ring

Make a trench in the meringue using the back of a spoon.

Place in the oven then immediately reduce the temperature to 140C and bake for 1–1½ hours or until firm to the touch 

Turn the oven off and leave in the oven until cool, approximately 2 hours

Whip the cream to soft peaks using an electric whisk

Stir in the yogurt, vanilla and icing sugar 

Spoon the cream into the meringue trench

Arrange the fruit over the top 

Cut into wedges to serve.

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