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.