Red, White & Blue Pavlova

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line 3 baking trays with baking paper. Draw a 20cm circle on the baking paper on 1 tray, then draw 2 x 15cm circles on the other 2 trays.

2. Pour the egg whites into a large, clean, grease-free, non-plastic mixing bowl. Add a pinch of salt and whisk with electric beaters until the egg whites form stiff peaks and are glossy. You should be able to tilt the bowl without the egg whites sliding around.

3. Whisk in 475g of the sugar, 1 tbsp at a time, until all the sugar has been incorporated and the meringue mixture is stiff and shiny. Whisking it in slowly helps to build up volume in the meringue, making it light and airy. You should be able to turn the bowl upside down without the meringue mix pouring out.

4. Whisk in the cornflour and white wine vinegar. Divide the meringue between the 3 circles, swirling them so there's a slight dip in the middle of each meringue. Sprinkle a generous pinch of the remaining sugar over each meringue. Slide the meringues into the oven, then turn the temperature down to 140°C/Fan 120°C/Gas 1. Bake the meringues for 1 hr 30 mins or until they look crisp but haven't picked up too much colour. They should be crisp on the outside and marshmallowy in the middle. Turn the oven off and leave the meringues in there to cool completely.

5. Whisk the cream until soft peaks form. Add the Greek yogurt and stir together till soft and combined. Hull the strawberries and halve or quarter any large ones.

6. To assemble the pavlova, slide a palette knife under the largest meringue circle to separate it from the baking paper, then carefully transfer it to a flat serving plate or cake stand. Spoon one-third of the cream over the meringue and top with a handful of the mixed berries (you'll need around half the berries to top the pavlova, so just use a handful here).

7. Slide a palette knife under a smaller meringue circle and carefully place it on top of the cream-covered meringue. Spoon another third of the cream over the smaller meringue and top with a handful of the berries. Repeat with the final meringue circle, topping it with the remaining cream and berries. Garnish with a few small sprigs of mint. The meringue is best served within 1 hour of being assembled (keep it chilled) and best eaten on the day it's made.