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
375 g Caster Sugar
1 Tsp white Wine Vinegar
1 Tsp Cornflour

For the Filling:

35 g Dark Chocolate, chopped
600 ml Double Cream
200 ml Greek-style Yoghurt
1 Tsp Vanilla Bean Paste
50 g Icing Sugar
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 chocolate, yogurt, vanilla and icing sugar 
Spoon the cream into the meringue trench
Grate a little chocolate over the cream
Arrange the fruit over the top 
Cut into wedges to serve.