Date: June 2021
Heat the oven to 180C / fan oven 160C / gas 4
Line 2 baking sheets with baking parchment
Whisk the egg whites until stiff, then whisk in the sugar a little at a time until the mixture is stiff and shiny. Stir in the cornflour and vinegar. Now using a large metal spoon fold in the coconut and half the pistachios.
Divide the meringue evenly into 6 large dollops (you may need to do 3 on each tray).
As you put them in the oven, turn down the oven to 150C/Fan 130C/gas 2 and cook the meringues for 50-60 minutes without opening the door. Turn off the oven and let the meringues cool in the residual heat of the oven.
Mix all the berries with the lemon juice and 2 tbsp caster sugar about an hour before serving and they will release their juice. In a bowl whip the cream and yogurt until softly whipped.
To serve, place a meringue on a serving plate, top with a spoonful of the cream mixture the berries, a little juice and then sprinkle with remaining pistachios