3 large egg whites
175g/6oz/¾ cup caster (superfine) sugar
1 tsp vinegar
1 tsp cornflour (cornstarch)
1 tsp ground cinnamon
300g/11oz/1¼ cups 0% fat Greek yogurt
seeds of 1 fresh pomegranate
1 tsp icing (confectioner’s) sugar
1 Preheat the oven to 140°C/275°F/Gas 1. Line a large baking sheet with non-stick parchment paper and draw a 20cm/8in diameter circle on it.
2 Whisk the egg whites in a clean, dry bowl until they form stiff peaks. Beat in the caster sugar, a little at a time, until stiff and glossy. Whisk in the vinegar and cornflour.
3 Spoon the meringue on to the circle you have drawn, swirling it out to the edges and making a slight indent in the middle.
4 Cook in the oven for 1¼–1½ hours, then turn the oven off and leave the pavlova inside until it is completely cold.
5 Gently remove the backing paper from the pavlova base and place it on a serving plate. Stir the cinnamon into the yogurt and spoon over the pavlova. Sprinkle the pomegranate seeds over the top and dust with icing sugar.