Strawberry Pavlova Yogurt Cup

Method

1. Preheat the oven to 100°C and line 1 baking tray(s) with baking paper.

2. Whisk the whites until foamy, then whisk at high speed for 6 min, adding the sugar 1 tbsp at a time. When it is glossy and holds stiff peaks, add the vanilla and whisk a few seconds more.

   Add in this stepEgg whites (room temperature) 1Caster sugar 55 gVanilla extract (1 to 2 drops) to taste

3. Spoon the meringue into a piping bag (or a zip bag with a 1 cm corner snipped off). Pipe blobs 2 cm across, 2 cm apart, lifting the bag up quickly to leave a pointed tip.

4. Bake in the oven at 100°C for 45 min, until the kisses lift cleanly off the paper. Turn the oven off and leave them inside with the door ajar for 30 min. With two trays, swap their positions halfway.

   oven

5. While they bake, quarter the strawberries and put them in a 16 cm saucepan with the compote sugar and lemon juice. Cook over medium heat for 6 min, stirring, until the berries soften and the juice thickens slightly. Turn off and let cool.

   Add in this stepStrawberries (for the compote) 160 gSugar (for the compote) 2 tspLemon juice 1 tsp

   medium heat

6. Whip the cream for 2 min until it holds soft peaks, then gently fold in the Greek yogurt and honey.

   Add in this stepDouble cream (heavy cream) 60 mlGreek yogurt 120 gHoney 2 tsp

7. In 2 glasses of about 300 ml, layer compote, yogurt cream and roughly crushed meringue, then repeat. Top with whole kisses, sliced strawberries and pistachios. Eat within 15 minutes while the meringue is crisp.

   Add in this stepStrawberries (to decorate) 60 gPistachios (roughly chopped) 10 g