Festive mixed fruit pavlova

Preheat the oven to 150°C, gas mark 2. Line two baking sheets with parchment paper and trace two circles – one 20cm in diameter and the other 15cm in diameter.

In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites for approx. 5 minutes, until soft peaks form. Add 275g of caster sugar one tablespoon at a time and continue beating for a couple of minutes on a high speed until glossy stiff peaks form. Finally, using a rubber spatula, fold in the white vinegar and corn flour until well combined.

Spread the meringue mixture on the parchment paper within the lines of the two circles. Keep the edges relatively thick and with a spoon, form a gentle dip in the centre of each circle.

Bake the meringues in the oven for 50 minutes at 150°C, gas mark 2, then reduce the temperature to 120°C, gas mark ½, and bake for an additional 50-55 minutes. It is important not to open the oven door while baking and even after the baking is done. Simply turn off the heat and allow the pavlova to cool inside the oven.

To prepare the filling, in the bowl of a stand mixer fitted with a whisk attachment, beat the double cream and remaining sugar until soft peaks form. With a rubber spatula fold in the yoghurt. Keep the mixture in the fridge and allow to rest for at least 30 minutes.

To prepare the topping, dice the mango, pulp the passion fruit and hull and quarter the strawberries. In a small bowl combine the mangoes with the passion fruit pulp. Wash and prepare the rest of the fruit and set aside.

Assemble the pavlova just before you are ready to serve. Place the larger meringue on the base of a serving platter. Spoon half the filling onto the disk, followed by half of the mango and passion fruit mixture and half of the berries. Place the smaller meringue disk over the fruit and repeat the layering steps again with the yoghurt mixture and fruit.

Dust the pavlova with icing sugar and serve.