Preheat your oven to 120C/100C fan.
Line a large baking tray with parchment and set aside.
For the meringue, into the bowl of your mixer fitted with the whisk attachment, add the egg whites.
Whisk on full speed until stiff peaks are reached.
At this point, gradually add in the sugar and continue to mix until thick and glossy.
To this, add in the white wine vinegar, cornflour and vanilla. Give one final mix to combine.
Scoop the meringue into a piping bag and pipe domes of meringue onto the tray in a circle to form a wreath shape.
If you don't have a piping bag, you can simply spoon on the mixture.
The meringue will expand in the oven, so keep this in mind.
Using the back of a spoon, flatten the top of the meringue wreath to leave space for the yoghurt and berries.
Bake in the preheated oven for 1 hour, at this point turn the oven off and allow the meringue to cool fully inside.
At this point, top with Glenilen Natural Yoghurt, a selection of seasonal berries and mint.
