Method

• 1.
  Preheat oven to 150°C. Lightly spray a six-hole (185ml) muffin pan with olive oil and wipe off any excess oil.
• 2.
  Weigh the eggwhites, then measure out the same quantity in caster sugar. Beat the eggwhites with an electric beater until soft peaks form, then gradually beat in the caster sugar and vanilla extract until glossy and firm peaks form.
• 3.
  Spoon the eggwhite mixture into the muffin moulds. Cover with a generous sheet of lightly oiled foil, leaving a little room for the eggwhites to expand. Bake on the lower shelf of the oven for 15 minutes until slightly risen and dry, but spongy. Carefully ease meringues out of moulds.
• 4.
  Meanwhile for the berry sauce, whiz icing sugar and half the berries in a blender with 2 tablespoons water until it becomes a smooth puree.

• 5.
  To serve, spoon the yoghurt into serving bowls or glasses. Place the soft meringue on top and scatter with the remaining berries. Drizzle with the berry sauce and serve.