I like my meringues to be old-fashioned and gooey in the middle, rather than bright white and explosive. The vinegar and arrowroot give this a chewy centre, and I add soft brown sugar for its caramel flavouring and gorgeous golden colour. Pavlova is traditionally a summery dessert, but this one, with its warmer colouring, also works beautifully in winter with torn figs instead of strawberries.
Preheat the oven to 200°C. Draw a 20cm circle on a sheet of baking paper and place the paper on a large baking tray.
Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.
Stir in the cornfl our, arrowroot and vinegar.
Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.
To serve, lightly whip the cream and yoghurt together and spread over the pavlova.
Toss the strawberries in the honey and arrange over the top. Serve immediately.