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Export 8 ingredients for grocery delivery
Step 1
Line the long sides of a 9" x 5" /2 litre loaf pan with parchment paper, leaving enough hanging over sides to fold over.
Step 2
Coarsely chop pistachios, set aside.
Step 3
In a mixer bowl combine egg whites, honey, cream of tartar and salt and set over a pot of simmering water (the bottom of bowl should not touch the water); stirring until mixture is warm, about 2 to 3 minutes.
Step 4
Remove bowl from heat and beat mixture with the whisk attachment on medium-high speed until stiff, glossy peaks form, about 5 to 7 minutes. The meringue should be firm and glossy and keep its shape.
Step 5
Whisk yogurt together with lemon juice in a large bowl.
Step 6
Whisk a few large spoonfuls of the meringue mixture into the yogurt to lighten the base, then fold the rest of the meringue into the yogurt gently until fully incorporated.
Step 7
Spoon 1/3 of the yogurt meringue mixture into pan cover with a layer of raspberries and add the remaining yogurt mixture. Smooth the surface with a spoon, then cover and freeze for at least 4 hours or until firm (or overnight).
Step 8
Dip the bottom of the pan in hot water for a few seconds. Turn out onto a serving platter sprinkle with chopped pistachios and additional berries and slice.
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