Summer Fruit Pavlova

Pavlova consists of crisp meringue crust over a marshmallow like center that is then topped with fresh fruit and whipped cream.

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.