Can anything be nicer than a pavlova? This pavlova has two layers, so it is a stunning show stopper! The wonderful combination of tangy yoghurt, sweet pavlova and the fruit is perfect!
Separate the eggs. Beat the egg whites in a spotlessly clean bowl with the mixer until stiff. Add the caster sugar spoonful by spoonful. After each spoonful, beat the egg whites until all crystals have dissolved. Add the cornflour and mix briefly.
Make two approximately 24 cm circles of egg white on a baking tray lined with baking paper. Use a piping bag if you want a really neat, professional looking circle.
Bake the pavlovas in the middle of the oven for approx. 2 hours until crisp and cooked through. They are done when they come off the baking paper easily. Turn off the oven and leave the meringue to cool in the oven for another hour.
Just before serving, peel the lychees and remove the stone. Mash half of the raspberries with a fork and add the Greek yoghurt. Place one meringue on an attractive serving plate. Spread with half the raspberry yoghurt mixture. Top with the other meringue. Spread with the remaining the raspberry yoghurt mixture. Garnish the pavlova with the rest of raspberries, the lychees and mint.
