Mixed Berry Protein Pavlova

For the pavlova base:

• 6 eggs - separated at room temperature
• 1 1/2 cups caster sugar
• 1 teaspoon vanilla essence
• 2 teaspoon cornflour
• 1 teaspoon vinegar

For the topping:

• 2 scoops (60g) WPI in Vanilla
• Vanilla yogurt of choice
• 1 punnet strawberries
• Handful of frozen or fresh cherries

To make the pavlova base:

1. Step 1: Set the oven to 120 degrees celsius.
2. Step 2: Place the egg whites in a clear, dry bowl and beat until light and fluffy and soft peaks form.
3. Step 3: While beating, add 1-2 tablespoons of sugar at a time, continuing until all the sugar has been incorporated.
4. Step 4: Check if the sugar has fully dissolved by rubbing the mixture between your fingertips.
5. Step 5: If you can still feel a graininess, continue to whisk until dissolved.
6. Step 6: Spoon pavlova mixture onto a tray, spreading in to a circle around 20-25cm each way.
7. Step 7: Bake for about 1.5 hours, or until the outside is crisp.
8. Step 8: Turn the oven off, and leave the pavlova in the oven until cooled, with the door ajar.
9. Step 9: Decorate the pavlova when you are ready to serve.

To make the topping:

1. Step 1: Combine yogurt and protein in a bowl before spooning it on top of the pavlova.
2. Step 2: Top with strawberries and cherries.