Pavlova Wreath

Preheat the oven to 150°C and line a baking tray with greaseproof paper.

Place the egg whites into a very clean mixing bowl. Make sure there is no egg yolk in the bowl with the egg whites. Start to whisk, using an electric hand whisk until the egg whites form soft peaks.

Add the caster sugar, one tablespoon at a time and whisk until fully mixed in. Then sift in the icing sugar and whisk in a little at a time. The egg whites should be stiff and glossy and when you feel the meringue, you should not be able to feel any grittiness as the sugar should be dissolved. If it hasn’t, continue to whisk for another minute.

Mix the cornflour, vinegar and vanilla in a small bowl. Pour into the meringue mixture and whisk until combined.

Spoon out the mixture onto the lined baking tray. Form a rough ring shape of around 27cm. Using the back of a spoon, create a small ridge within the ring with raised edges – this will leave a slightly dipped area where your filling will sit.

Place into the oven for 20 minutes. After 20 minutes, lower the temperature to 120°C and bake for a further 1 hour. Once the meringue has finished baking, turn the oven off and leave the meringue to cool completely inside the oven for 2 hours.

Mix the mascarpone and Greek yoghurt in a bowl, until fully combined. Leave in the fridge until ready to assemble.

When the pavlova is completely cool, top with the mascarpone mixture and spoon over the defrosted berries and juice. Serve!