Step 1

In a small saucepan over medium-high, mash together half of 1 container of raspberries (about ½ cup), 4 tablespoons of sugar and a pinch of salt. Heat, stirring, just until the berries have broken down and the sugar has dissolved, about 3 minutes. Transfer to a mesh strainer set over a medium bowl. Press on the solids to extract as much liquid as possible; discard the solids. Let cool to room temperature, about 5 minutes, then stir in the lemon zest and juice. Gently stir the remaining berries into the puree.

Step 2

Heat the broiler with a rack about 4 inches from the element. Spread the meringue pieces in an even layer on a rimmed baking sheet. Broiler until browned, 30 to 60 seconds. Let cool to room temperature.

Step 3

In a large bowl, use an electric mixer on medium-high to beat the heavy cream, sour cream, cardamom, the remaining 1 tablespoon sugar and ⅛ teaspoon salt until thickened and holds peaks, about 2 minutes.

Step 4

Spoon about ¼ cup of the whipped cream into each of four wide-mouthed, 10- to 12-ounce glasses or serving bowls. Spoon about ⅓ cup of the berry mixture into each glass, then top with several spoonfuls of toasted meringue pieces. Layer in the remaining whipped cream mixture, dividing it evenly, then spoon in the remaining berry mixture. Sprinkle with the remaining meringue, then sprinkle with the pistachios.