CHOCOLATE AND RASPBERRY PAVLOVAS

Preparation 20 minutes, plus cooling Cooking 45 minutes Serves 6

Tangy raspberries marry beautifully with the chocolate-flavoured meringues.

4 MEDIUM EGG WHITES 225G CASTER SUGAR 1 TSP VANILLA EXTRACT 25G COCOA POWDER 150G PLAIN YOGURT 4 TBSP DOUBLE CREAM 25G ICING SUGAR 200G RASPBERRIES

1 Preheat the oven to 150°C (130°C fan oven) gas mark 2. Line two baking sheets with baking parchment. Put the egg whites in a clean, grease-free bowl and whisk with electric handheld beaters until the whites form firm peaks. Gradually add the caster sugar, beating well after each addition. Once all the caster sugar is in, add the vanilla extract, then whisk for about 4 minutes until the meringue is thick and glossy.

2 Using a metal spoon, spoon a third of the meringue into another bowl; sift over all but 1 tbsp of the cocoa. Fold into the meringue. Spoon the cocoa meringue into the white meringue, then, using the metal spoon, fold together once to create a rippled effect.

3 Spoon six dollops of the mixture on to the baking sheets. Bake for 45 minutes until the meringue is crisp on the outside and peels away easily from the parchment. Cool on a wire rack.

4 Put the yogurt, cream and icing sugar into a bowl and, using an electric handheld beater, beat together until the mixture just holds its shape, then spoon on to the meringues. Add the raspberries, dust with the remaining cocoa powder and serve.