Preheat the oven to 180 degrees Celsius. Halve the apricots and remove the stone and place them in a baking dish. Sprinkle over the caster sugar.
Roast the apricots for 25 to 30 minutes until tender. Allow to cool. Turn the oven down to 100 degrees Celsius.
Place the egg whites and Stevia granulated sweetener in a stand mixer and whisk together until the egg white forms stiff peaks.
Fold in the cornflour and cream of tartar carefully.
Line a baking sheet with baking paper. Use a few blobs of the meringue to fix the baking paper to the baking sheet.
Spoon the meringue onto the baking paper and form a disc about an inch deep.
Once the oven is at 100 degrees, put the meringue in the oven and bake for 30 to 35 minutes or until firm. Turn off the oven and open the door and leave the meringue in there to cool for an hour or so until cold.
Once cool, carefully peel off the baking paper, ensuring you don't break the meringue.
Fill the meringue with the Greek yoghurt and top with the roasted apricots. Decorate if desired. Serve.