1

Preheat oven to 120°C or 100°C fan-forced. Line a baking tray with baking paper. Draw a 20cm circle on the paper.

2

Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved (see tip). Finely chop 2 toffee bars. Gently fold chopped toffee bars, cornflour and vinegar into egg white mixture.

3

Spread meringue mixture over circle on prepared tray and smooth the surface. Bake for 1 hour 20 minutes. Cool pavlova in oven with door ajar.

4

Meanwhile, whisk cream cheese and icing sugar in a medium bowl until smooth. Fold in yoghurt.

5

Place pavlova on a serving plate. Top with cream cheese mixture and berries. Thinly slice remaining toffee bar and sprinkle over pavlova. Serve.