ETON MESS

Preheat oven to 150°F (300°F). Line a baking tray with non-stick paper.
Beat egg whites in a clean bowl until they form soft peaks. Add the sugar a spoonful at a time, beating between each addition. Once all the sugar is mixed in (test by rubbing some mixture between your fingers – you shouldn’t feel any grains) fold in vanilla, vinegar and sifted cornflour.
Take a dessertspoon full of mixture and place it on the baking paper in a small mound, leaving a bit of room between each. Repeat with remaining mixture and place tray in the oven. Turn down heat to 120°C (250°F) and cook for 1 hour. Turn off oven and leave the meringues in the oven overnight or until completely cool.
To make berry coulis, mix half the berries with the icing sugar in a saucepan. Cook on medium heat until soft. Whizz in blender and leave to cool.
To assemble dessert, chop the remaining berries into halves or quarters, depending on their size. Whisk cream until it forms soft peaks (it’s important not to over-whisk as the cream needs to be soft and gloopy). Fold together cream, yoghurt and berries and break meringues into mouthful-sized pieces and mix in gently.
Serve in bowls or glasses and drizzle with coulis (I dolloped one big spoonful of mixture into each dish, then drizzled over some coulis, followed by a second dollop and more coulis over top, in effect creating a more layered parfait).