By Lily Higgins

Ingredients

• 5 Egg whites
• 300g Caster sugar
• 2 tsp Cornflour
• 1 Punnet raspberries
• 1 tbsp Icing sugar
• Squeeze of lemon juice
• 1 tub SuperValu Skyr vanilla Icelandic style yogurt
• Fresh SuperValu blueberries
• Raspberries (for topping)
• Strawberries (for topping)
• Fresh mint, for garnish

Method

1. Preheat the oven to 140°C (fan 120°C). Line two large baking sheets with non-stick baking parchment. Draw eight 6-8 cm circles on the parchment, then flip the paper over.
2. In a large mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, a little at a time, whisking until thick and glossy. Then, gently fold in the cornflour.
3. Spoon or pipe the meringue mixture into soft swirls within the marked circles on the parchment.
4. Bake in the preheated oven for 1 hour, or until the meringues are crisp on the outside and dry underneath. Turn off the oven, leave the door slightly ajar, and let the meringues cool completely inside.
5. Once cool, carefully peel the meringues off the parchment paper and set aside. These can be made a day ahead and stored in an airtight container.
6. For the raspberry coulis: Blitz the raspberries with icing sugar and a squeeze of lemon juice until smooth. Strain through a fine sieve to remove the seeds, then set aside.
7. To serve: Place each meringue on a plate. Add a spoonful of Skyr to the center of each meringue, followed by a drizzle of raspberry coulis.
8. Scatter with fresh berries and garnish with a sprig of mint.