Raspberry-ripple meringue cake

Serves: 12

This is a tempting and tasty twist on the classic pavlova.

You will need:

✽ 500g tub 0% fat Greek yogurt ✽ 600ml carton double cream ✽ 1tbsp vanilla bean paste ✽ 125g golden caster sugar ✽ 400g raspberries ✽ 2 x 100g shop-bought pavlova bases ✽ 6tbsp lemon curd ✽ 125g amaretti biscuits (8 reserved for decoration and the rest crushed) ✽ 2tbsp raspberry and cassis wine ✽ 1tbsp freeze-dried raspberry sprinkles

How to do it:

Line a 15cm round, deep springform 1 cake tin. Spoon the yogurt into a sieve and leave for 15 mins to drain off excess liquid. Whip the cream with the vanilla bean paste and 60g of the sugar until it forms peaks; set aside. Mix together the remaining sugar 2 with 200g of the raspberries, and blend to a purée. Stir the yogurt into the cream, then swirl in the purée. With a palette knife, spread the raspberry cream around the sides of the tin. Place 1 pavlova base in the base 3 of the tin, spoon 3tbsp of the lemon curd into centre, sprinkle over half the remaining raspberries and 4tbsp of the cream mix. Add a layer of crushed biscuits and drizzle with 1tbsp of the raspberry and cassis wine. Into the centre, pile the remaining 4 lemon curd and raspberries, drizzle over the rest of the wine and top with another 4tbsp of the raspberry cream. Place the other pavlova base, 5 upside down, on top. Spread over the remaining cream, add the freezedried raspberries and arrange 8 of the amaretti biscuits on top. Freeze for 2 hours, then chill for several hours in the fridge. Gently ease out of tin to serve.

Cals: 416 FAT: 27g sat FAT: 17g Cost per serv ing: 41p