Matilda's Marathon Meringue

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Tilly's got a perfect pudding to help everyone get ready for a marathon, a delicious meringue.

You will need
  • 6 medium egg whites
  • 400g caster sugar
  • 500ml thick Greek yoghurt
  • 150g strawberries, chopped
  • 150g blueberries
  • 150g raspberries
  • 4 tbsp fresh mint shoots

Method for the meringue 

  • Pre-heat the oven to 140C/gas mark 1.

  • Line a square baking sheet with greaseproof paper. 

  • Place the egg whites into a food processor and whisk into stiff peaks. You should be able to turn the bowl upside down without the mixture moving.

  • Gradually add the sugar a little at a time until you have a glossy, silky meringue mix. Make sure the sugar has mixed in before you add more, as this will stop it becoming grainy.

  • Spread the meringue mix onto the greaseproof paper in a ring shape with space in the middle.

  • Put in the oven and cook for one hour. Leave the meringue in the oven, turn the oven off and leave it for 2-3 hours, preferably overnight.

Method for the topping

  • Once the meringue is cooled, place the thick yoghurt onto the top and spread evenly.

  • Top with the fresh fruit and mint.

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