method

• Preheat the oven to, fan 170°c, conventional 190°c.  Lightly grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with parchment paper snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined also.
• Whisk the egg whites in a clean large bowl until stiff peaks. Gradually whisk in the sugar a dessert spoon at a time, then continue to whisk for a minute or two until thick and smooth.  Add the cornflour and vinegar into a small bowl, mix until combined and then gently whisk into the meringue mix.
• Spoon the meringue into the paper lined tin, use a spatula to gently even out the layer
• Bake for 15 minutes (ovens do vary) until well risen and just beginning to colour Then reduce the heat to fan 140°c,160°c conventional and cook for 5 minutes or until just firm to the touch and beginning to crack.
• Put a kitchen cloth onto a large kitchen chopping board, cover the cloth with a sheet of nonstick baking paper and sprinkle it with a little extra sugar. Invert the hot meringue onto the paper layered chopping board, remove the tin and leave to cool for 1-2 hours.
• To finish, peel off the lining paper from the meringue. Spoon the Glenisk organic greek style salted caramel yogurt over the meringue evenly and dot the raspberries on top of the yogurt.  Roll up the meringue, starting with one of the shortest edges, using the paper and tea cloth to help. Leave it wrapped in the tea cloth and baking paper for an hour in the fridge to make it hold its shape. Carefully transfer to a serving plate and remove paper and tea cloth, garnish with toasted Almond slivers.
• Cut into thick slices and serve with extra Greek style organic Salted caramel yogurt.

method

• Preheat the oven to 175^oC. Grease two 9-inch round baking tins very well and line the bottom of each tin with a round of baking parchment.
• Add water to a pot and bring it to the boil, reducing the temperature once the water reaches boiling point. Place a heatproof bowl on top of the boiling pot of water and make sure the bottom of the bowl does not touch the water. Break up the chocolate and place it in the bowl to melt, stirring occasionally. Once melted remove from the heat and set aside to cool.
• Add the butter and sugar to a mixing bowl and cream until thoroughly blended. Add in the eggs one at a time, beating well after you add each one.
• Stir in the cooled melted chocolate, hot water and vanilla extract.
• Combine the yogurt and baking soda in a bowl.  Alternate adding in the flour and yogurt mix to your stand bowl with all the other blended ingredients, mix well until completely blended.
• Divide the cake mix equally between the 2 prepared baking tins. Cook on the middle shelf of the oven for 35 minutes and check with a wooden toothpick to make sure the cakes are cooked through.
• Allow to cool and remove from the baking tins.

Filling

• Combine the Glenisk Organic 0% Fat Strained Protein Natural Yogurt, cocoa powder and icing sugar in a bowl, ensure it is thoroughly mixed. Spoon the filling on one of the layers of cake and smooth out. Add the top layer and decorate with fresh fruit.

method

• Add the vanilla extract to the Glenisk Organic Greek Style Natural Yogurt and mix together
• Spoon 1 tablespoon of Vanilla and yogurt mix
• Add a sprinkle of the fine chocolate on top of the yogurt.
• Combine and mix the water and almond extract in bowl.
• Dip each piece of sponge into the water and almond extract mix quickly and place on top of the chocolate to complete a full layer(you may not need to use all water). You can break up the sponge to make an even layer.
• Spoon over a generous layer of yogurt and garnish with remaining chocolate, coconut slivers, toasted almond slivers and dried rose petals. 

method

• Preheat an oven to 180°C and line a rectangle baking tray with parchment.
• Place a large dry frying pan over a medium heat. Once hot; add the almonds, icing sugar and sea salt. Stir regularly to gently coat the almonds until the icing sugar is fully combined. Remove from the heat and set aside to cool.
• In a large mixing bowl, whisk together the almond butter and honey until fully combined.
• In a separate heatproof bowl, place the chocolate and butter and melt over a saucepan of simmering water until fully melted.
• In a separate bowl, whisk together the eggs before adding to the almond butter and honey. Continue to whisk until plenty of air bubbles have been created.
• Stir through the ground almonds and baking powder, followed by the melted chocolate and butter until well combined. Finally add the Glenisk organic 0% fat strained protein natural yogurt and vanilla essence.
• Roughly chop 50g of the cooled salted almonds and stir through the brownie batter.
• Pour the batter into the lined tray and scatter over the remaining whole almonds.
• Bake in the oven for 30 minutes or until a skewer comes out clean.
• Allow to cool in the tray before cutting into squares. Keep fresh in the fridge in an airtight container.