Individual Chocolate and Raspberry Pavlovas

Method

Preheat oven to 150°C (130°C fan) mark 2. Line two baking sheets with baking parchment. Put egg whites into a clean grease-free bowl and whisk with an electric hand whisk until the whites form firm peaks. Gradually add caster sugar, beating well after each addition. Once you've added all the sugar, add the vanilla, then whisk until meringue is thick and glossy - this will take about 4min.

Using a metal spoon, spoon a third of the meringue into another bowl; sift over all but 1tbsp of the cocoa. Fold into meringue. Spoon cocoa meringue into the white meringue then, using the metal spoon, fold together once to create a rippled effect.

Spoon six dollops on to the baking sheets. Bake for 45min until meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

Beat yogurt, cream and icing sugar until mix just holds its shape, then spoon on to meringues. Add fruit, dust with cocoa; serve.