Ingredients
Method
- Preheat the oven to 160 C
- 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, yoghurt, 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.
Nutrition
Notes
Adding the sugar gradually is key here; rushing it can prevent the sugar from dissolving properly, leading to a gritty meringue. Continue whisking after all the sugar is in for a minute or two to ensure it's fully incorporated and the meringue holds its glossy, stiff peaks.
Resist the urge to open the oven door during baking, as this can cause the meringue to crack or collapse. The slow cool-down in the turned-off oven is crucial for achieving that characteristic crisp exterior and marshmallowy centre without deflating.
Be careful not to over-whisk the double cream; it can go from soft peaks to grainy and curdled very quickly. You're looking for a consistency that holds its shape but is still light and airy enough to dollop.
Resist the urge to open the oven door during baking, as this can cause the meringue to crack or collapse. The slow cool-down in the turned-off oven is crucial for achieving that characteristic crisp exterior and marshmallowy centre without deflating.
Be careful not to over-whisk the double cream; it can go from soft peaks to grainy and curdled very quickly. You're looking for a consistency that holds its shape but is still light and airy enough to dollop.