Preheat the oven to 150°C (300°F). Draw a 22cm circle on a sheet of non-stick baking paper and place it on a baking tray.
Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Gradually add the sugar, 1 tablespoon at a time, whisking for 30 seconds before adding more. Scrape down the sides of the bowl and whisk for a further 6 minutes or until stiff and glossy.
Place the vinegar and cornflour in a small bowl and mix to combine. Add to the meringue and whisk for 2 minutes or until glossy and combined
Place 12 heaped spoonfuls of the meringue mixture on the tray around the inside of the circle to create a ring.
Reduce the oven temperature to 120°C (250°F) and bake for 1 hour or until crisp to the touch.
Turn the oven off and allow the pavlova to cool completely in the oven with the door closed.
Place pudding in a large bowl and break down with a spoon/fork.
Melt Chocolate with your preferred method. Add half the melted chocolate to the mashed up pudding mix. Mix well to combine.
Roll the combined pudding and chocolate mixture into balls and place aside on a foil lined tray.
Top the pudding balls with remaining chocolate. Decorate with Pistachios and freeze dried strawberries. Place in the fridge to set.
Putting the Pavlova Together
Place the pavlova wreath on a cake stand or plate. Top with the Natural Greek Yoghurt and sprinkle with the chopped pistachios and freeze-dried strawberries. Carefully place Pudding Balls and extra fresh raspberries/blackberries if you wish.
Serve and enjoy!