|6||eggs — white|
|375 ml||castor sugar|
|2,5 ml||wine — white|
|375 ml||plain full cream yoghurt|
|2,5 ml||Robertson's vanilla essence|
|lemon — zested|
|15-30 ml||castor sugar|
|flowers of your choice|
Preheat the oven to180°C.
Line a large baking sheet with paper and draw a 30cm circle on the paper with a pencil.
Grease the paper with nonstick spray.
In a glass or metal bowl, whisk the egg whites until foamy.
Add the castor sugar bit by bit, whisking continuously.
2 Whisk the meringue into stiff peaks. Add the vinegar and corn flour and whisk until thick and shiny.
3 Spoon dollops of the meringue around the edges of the circle on the baking paper – leave the inside of the circle empty so it resembles a wreath.
4 Slightly flatten the meringue and bake for 1 hour.
Switch off the oven and leave the meringue in for 2 hours with the oven door firmly closed.
Remove from the oven and allow to cool completely.
Beat all the ingredients together until well mixed.
6 TO FINISH
Transfer the meringue to a serving plate.
Spread the yoghurt mixture on top and decorate with Easter eggs and flowers.