6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
11/3 cups (310g) caster sugar
1 tablespoon cornflour
2 tablespoons arrowroot
2 teaspoons white vinegar
300ml thickened cream, lightly whipped
300ml plain yoghurt
2 punnets fresh strawberries, hulled and halved
Line a baking tray with baking paper and draw a 20cm diameter circle on the paper.
Place the egg whites, cream of tartar and vanilla into a clean dry bowl and beat until stiff peaks form.
Add sugar 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.
Stir in the cornflour, arrowroot and vinegar.
Pile onto prepared tray and spread evenly to the edges of the circle.
Turn oven to 150C.
Place in oven and bake for 1 hour 20 minutes, then turn oven off and leave in oven until completely cool.
Meanwhile, place the strawberries in a bowl and drizzle with honey and toss to coat.
To make the yoghurt cream, whip the cream and fold the plain yoghurt through it.