Put egg whites in a bowl of electric mixer or use a hand mixer, to whisk them until they form stiff peaks (they won’t fall from the bowl when it’s turned upside down!).
Add the sugar one tablespoon at a time & continue whisking for about 30 seconds after every spoonful added. Take your time.
Once all sugar added, whisk until stiff & glossy.
Mix the corn flour & vinegar in a cup & add to egg whites, whisking until incorporated.
Place the mixture on the baking tray in a circular shape about 23 cm in diameter.
Place in the oven & immediately reduce heat to 120ºC. Shut the oven door & don’t peak. Check at 1 hour & then turn oven off, leave pavlova inside oven until cool.
Can be stored, once cool, in an airtight container for 2 days.
Just before serving, add the yoghurt in a layer on top with your choice of fruit.
Bananas, chopped stem ginger with pineapple is another delicious combination.
