Ingredients

• 55g (1/2 cup) hazelnut meal
• 1 tbs cornflour
• 270g (1 1/4 cups) caster sugar
• 6 egg whites
• 60ml (1/3 cup) marsala
• 1 tbs brown sugar
• 520g (2 cups) low-fat Greek yoghurt
• 1/2 tsp vanilla bean paste
• 6 fresh figs, quartered

Method

• Step 1 Preheat oven to 150C/130C fan forced. Draw three 18cm circles on 3 sheets of baking paper. Place the baking paper, pencil-side down, on 3 baking trays.
• Step 2 Combine hazelnut meal, cornflour and 55g (1/4 cup) of the caster sugar in a bowl. Set aside. Use electric beaters to beat egg whites in a clean, dry bowl until firm peaks form. Gradually add remaining caster sugar, 1 tbs at a time, until sugar dissolves and the mixture is thick and glossy. Gently fold in hazelnut mixture, in 2 batches, until just combined. Divide meringue mixture evenly among prepared circles. Use a palette knife to smooth the surfaces. Bake for 35-40 minutes or until crisp. Turn oven off. Leave meringues in oven, with door ajar, to cool completely.
• Step 3 Meanwhile, heat marsala and brown sugar in a saucepan over medium-low heat. Cook, stirring, for 1 minute until dissolved. Bring to the boil. Simmer, without stirring, for 3-5 minutes or until thick and syrupy. Set aside to cool.
• Step 4 Combine yoghurt and vanilla in a bowl. Place 1 meringue disc on a plate. Spread with one-third of the yoghurt. Continue layering with remaining meringue discs and yoghurt. Top with the figs. Drizzle with the syrup.