Preheat oven to 120°C
Draw a 20cm circle on non-stick baking paper and place pencil-side down on a baking tray.
Use the electric beater to beat the egg whites in a large bowl until soft peaks form.
Add the sugar (one tablespoon at a time), beat until sugar is dissolved.
Spoon meringue onto the baking paper. Use a spoon to create an indent on top of the pavlova. This will form a nest for the filling.
Bake on the bottom shelve for 1 hour. Then turn oven off and leave in oven to cool for 3 hours.
Mix the fat free plain yogurt with the honey and spoon into centre of the pavlova. Top with the diced seasonal fruit or berries and add grated dark chocolate as a garnish.