Pavlova wreath

Method

• 1
  Preheat oven to 120C/100C fan forced. Draw a 23cm circle on a sheet of baking paper. Draw a 13cm circle inside large circle. Place paper, pencil-side down, on baking tray.
• 2
  Use electric beaters to whisk egg whites in a bowl until firm peaks form. Add sugar, 1 tbs at a time, beating, until meringue is thick and glossy and sugar dissolves. Beat in cornflour, vinegar and vanilla extract until just combined.
• 3
  Using circle as a guide, spoon meringue onto prepared tray to form a wreath. Use a spatula to smooth surface. Bake for 1 hour to 1 hour 10 minutes or until crisp and dry. Turn off oven. Cool, with door closed, for 45 minutes. Cool completely with door ajar. Place on plate.
• 4
  Process strawberry, icing sugar and lemon juice in a food processor until smooth. Strain through a fine sieve into a bowl. Discard seeds.

• 5
  Use electric beaters to beat cream and vanilla paste in a bowl until firm peaks form. Whisk in yoghurt until combined.
• 6
  Spread top of wreath with 1⁄2 cup cream mixture. Top with mango and flowers, if using. Drizzle with sauce. Serve remaining cream mixture and sauce on side.