Smashed meringue with berries

Preheat the oven to 140°C.

To make the meringue, whip the egg whites until fluffy then gradually add the castor sugar, cornflour, vanilla essence and vinegar. Beat until voluminous and glossy.

Spread the meringue onto a greased baking tray and bake until crisp all the way through, about 60 – 80 minutes.

Mix the vanilla seeds into the Greek yoghurt and allow to infuse for 5 minutes. When the meringue has cooled, smash it into chunks then pile onto a platter and top with the yoghurt, berries and melted chocolate. Allow to sit for a while so that some of the meringue can soften. You could layer the ingredients in a glass bowl if you prefer a less dramatic look.