Preheat the oven to 120 C or 100 C Fan oven/ Gas Mark 1/2

Draw 6 x 7 cm diameter circles on a piece of baking parchment with a soft pencil or Sharpie, then turn the paper over, you need to be able to see the outline but don't want it in contact with your meringue mixture.

Beat the egg whites until they form stiff peaks, an electric mixer is the easiest way to do this, but you can whisk by hand.

Add the caster sugar a teaspoon at a time, whisking all the time. Once all the sugar is whisked in, whisk for another minute. The mixture should be thick and glossy.

Take a little bit of meringue and use it to stick the parchment paper to the tray, that way it won't move about when you form your pavlovas.

Divide the mixture evenly between the six circles and form a dent in the centre.

Bake for 1 hour 20 minutes, then switch off the oven, open the door slightly and leave until cold.

Peel the blood orange and slice across the orange, removing any pips. Cut each slice in half.

Peel the pineapple, core and divide into 8 wedges. Using one of the wedges slice thinly across to achieve little triangles.

Finely slice the ball of ginger in syrup and place in a bowl with the orange and pineapple, mix together and leave in the fridge for at least 2 hours.

Carefully, remove the pavlovas from the baking parchment then place onto a serving plate.

Divide the Greek yogurt between the 6 pavlovas

Place one half slice of blood orange on the yogurt and a fan of little pieces of pineapple.

Add at least one slice of ginger to each pavlova.