- 1 tsp cornflour
- 1 tsp white wine vinegar
- 3 drops Asda Vanilla Extract
- 75g icing sugar
- 100g caster sugar
- 3 large egg whites
- 284ml Elmlea Light Double Cream
- 200g Asda Low Fat Greek-Style Yogurt
- 450g berries
Pre-heat the oven to 140C/120C Fan/Gas 1. Line a baking tray with baking paper. Mix the cornflour with the white wine vinegar and vanilla extract and set aside.
Mix the icing sugar and caster sugar and set aside. Put the egg whites in a clean, dry bowl and whisk with an electric mixer until soft peaks form. Add the sugar, a spoon at a time, whisking after each addition until soft again. When all the sugar has been added, whisk until the meringue forms stiff glossy peaks. Add the vinegar mixture and whisk again.
Spoon the mixture onto the tray to make a 20cm round with raised edges, using the back of a large spoon. Bake for 1 hour, or until crisp on the outside. It's ready when the paper peels away easily. Leave to cool.
To serve, whip the double cream until it holds its shape and fold in the Greek-Style yogurt. Fill the meringue with the cream and berries.