Ingredients

• 5 medium free-range egg whites
• 150g/5½oz caster sugar
• 250g/9oz low-fat natural yoghurt
• 1 orange
• finely grated zest and 1 tbsp juice
• drop of almond extract
• pinch cinnamon
• 200g/7oz raspberries
• 50g/1¾oz flaked almonds
• toasted
• 1 square of dark chocolate

Directions

• Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper.
• Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy.
• Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes
• then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours.
• Turn off the oven
• leave the door ajar and leave until the meringues are cold.
• Just before serving
• make the topping. Mix together the yoghurt
• orange zest and juice
• almond extract and cinnamon.
• Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve.