Fruity pavlova

Serves: 4

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Total Time: 65

Prep Time: 15

Cook Time: 50

• 3  egg whites
• 150g/5oz golden caster sugar
• 2 teaspoon(s) cornflour
• 2 teaspoon(s) vinegar
• 200 ml pot 0 per cent fat Greek yogurt
• 1 tablespoon(s) runny honey
• 200g/7oz watermelon, seeds removed and chopped

Method

1. Preheat oven to gas mark 1/140°C (120°C in a fan oven). Put eggs into a clean grease-free bowl and whisk till stiffly peaking. Carefully tilt bowl - the eggs are ready if they do not slide. Gradually whisk in sugar, 1tbsp at a time, till meringue is thick and glossy, then whisk in cornflour and vinegar.
2. Line 4 x 7.5cm/3in Yorkshire pudding tins with baking paper. Spread some meringue mixture onto base of each tin, then spoon dollops of meringue around edge of each one. Bake for 50 mins, then turn off heat and leave in oven for another 30 mins. Remove from oven and cool.
3. To serve, mix together yogurt and runny honey and spoon into meringue cases. Top with watermelon.

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