method

• Preheat the oven to 120°C (not fan assisted).
• Draw a circle on a large piece of baking paper, then place a bowl for the yogurt in the centre of the circle and draw around it. Place the baking paper ink-side down on a large, greased flat baking tray.
• Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Whisk until the sugar has dissolved and the meringue is thick and glossy. Add in the vinegar, vanilla extract and cornflour and beat until combined completely.
• Pipe meringue rounds around the inside of the larger circle (you can use a piping bag, or a ziplock bag with the corner cut out) making sure they are touching, to form a wreath shape, leaving the inner circle empty to place your bowl later.
• Bake for 1½ hours until the outside and base are crisp. Turn off the oven and allow the meringue to cool completely in the oven.

Decoration

• Place the cooled meringue wreath on a serving plate.
• Add the berries or fruit on top of the wreath and drizzle with melted dark chocolate.
• Place the bowl in the centre of the meringue and fill with the Glenisk organic greek style blueberry yogurt and serve.