Meringue Gateau Stack

Preheat the oven to 200°C (180° fan) 400°F gas 6. Line 3 baking trays with non-stick baking paper.

Whisk the egg whites with an electric whisk on high speed until stiff. Gradually whisk in the sugar in a thin stream and continue to whisk at low speed until all the sugar has been fully mixed in. Whisk in the cornflour, vinegar and vanilla.

Using a large spoon, spoon 1/3 of the meringue mixture onto 1 baking tray, making a large circle. Repeat with the remaining meringue on the second and third baking tray.

Place the baking trays in the oven and immediately reduce the oven temperature to the lowest setting on your oven. Bake for 30 minutes until dry, firm and crisp.

Remove the meringue from the oven and leave to cool.

Whisk the cream and half the icing sugar until thick. Stir in the yoghurt until blended and carefully spread over 2 meringue discs.

Blend or mash 150 g of the berries to a puree with the remaining icing sugar. Sieve into a bowl.

Arrange the remaining berries on top of each meringue and drizzle with the sauce.