1. Heat the oven to 200C (180C fan).

2. Whisk the egg whites in a large clean bowl with an electric mixer for 3 to 4 minutes, until soft peaks form.

3. Gradually add Tate & Lyle's golden caster sugar, 1 tbsp at a time until stiff peaks form. 

4. Add the cream of tartar, vinegar and cornflour and mix well.

5. Spoon the meringue on a baking tray, lined up with baking parchment. Transfer the meringue to the oven and reduce the temperature to 130C (110C fan).

6. Bake for 1 h and 30 minutes. DO NOT open the oven door and leave it to cool completely for 4-5 hours.

7. Top the cooled meringue with some fresh greek yoghurt and fresh berries and watermelon chunks. Top with chopped mint leaves for added freshness.