A delicious recipe featuring Yeo Valley Organic Greek Style Strawberry

Ingredients

Serves 6-8

3 large egg whites
175g caster sugar
1 tsp vanilla essence
1 tsp vinegar
1 chocolate Flake, crushed 

Filling:
225ml Yeo Valley Organic Greek Style Strawberry yogurt
100g strawberries, sliced (reserve 2-3 whole strawberries for decoration)
2 tsp icing sugar to sift

A delicious combination of soft meringue with a fruity strawberry and yogurt centre.

Instructions

1. Whisk the egg whites until stiff, gradually whisk in the sugar and then fold in the essence, vinegar, Flake and coconut.

2. Divide between 2 x 17.5cm greased and lined sandwich tins, spreading out evenly. Bake at Gas 4, 180 C for 30-35 minutes until crisp and slightly browned on top.

3. Remove from the tins and cool on a wire rack.

4. Mix together the yogurt and diced strawberries and use to sandwich the meringue cakes together. Top with the whole strawberries and dust with icing sugar. Serve immediately.

Tip: Try adding 75g dessicated coconut to the meringue mixture for a really gooey cake. Substitute the Greek Style Strawberry yogurt with Yeo Yalley Organic Greek yogurt for an alternaive.