TANGY YOGOURT PAVLOVA WITH SUMMER BERRY COMPOTE

Pavlova: Line 2 baking sheets with parchment paper. Draw a 9-inch circle on each and flip the sheet over (use a springform base or cake pan as a guide).

Separate eggs, being careful not to allow any yolks into the whites; set yolks aside for another use. Stir sugar with cornstarch in small bowl. Using mixer with whip attachment, beat egg whites with salt and cream of tartar on medium speed until soft peaks form. Continue to beat, adding sugar mixture one spoonful at a time, until glossy, stiff peaks form. Add vanilla and beat for 5 to 10 seconds more or until evenly incorporated. Divide meringue between circles and spread evenly to the edges, smoothing the top. 

Place meringue in preheated 350°F oven and immediately reduce the temperature to 225°F. Bake for 1 hour, rotating the pans once, or until edges release from the paper. Turn oven off, leaving door slightly open, and allow meringues to cool completely. Pavlova should be crisp on the outside but marshmallowy on the inside. 

Berry Compote: Gently toss berries with sugar, lemon zest and juice in large bowl. Let macerate for 30 minutes. 

Creamy Yogourt Filling: Whip cream until stiff; fold into yogourt and set aside. 

Assembly: Place a pavlova layer on cake stand or plate. Add half of the yogourt mixture, spreading evenly almost to the edges; use a slotted spoon to arrange half of the berries overtop. Repeat the layers once. Let pavlova soften for 10 minutes before slicing, but otherwise serve promptly.