Direction

1. Preheat the oven to 130°C/250°F/gas ½. Separate the eggs (save the yolks to make your own lemon curd, see tip below) and whisk the whites in a free-standing electric mixer until they form soft peaks then, with the mixer still running, gradually add the sugar 1 tablespoon at a time, until you have a beautiful thick, glossy meringue. Keep the mixer running for a few minutes, or until fully dissolved (rub a pinch of the mixture between your thumb and forefinger – if it feels smooth, you’re good to go).
2. Line two large baking trays with greaseproof paper, then dollop two thirds of the mixture onto one tray. Spread the mixture out into a circle (roughly 30cm), then use the back of the spoon to flick up large peaks and troughs around the edges to make a rustic crown shape (like you see in the picture). Dollop the remaining third of the mixture onto the other tray, spread it out into a circle (roughly 20cm), using the back of the spoon to make smaller peaks and troughs (this meringue should be flatter).
3. Bake for 1 hour, or until the shells are crisp, then turn the oven off, leaving the meringues in there until the oven is cool – this will give you a lovely chewy interior.
4. Meanwhile, place half the raspberries in a bowl with the Pimm’s and put aside to macerate. Toast the flaked almonds in a small non-stick frying pan (or buy the pre-toasted flaked almonds, if you like).
5. When you’re ready to assemble, whisk the double cream, yoghurt, icing sugar and vanilla paste to soft peaks and pile into the centre of the largest meringue. Scatter over the almonds, then spoon over half the lemon curd (give the lemon curd a stir in the jar first, to loosen) and macerated raspberries. Place the second meringue on top and repeat with the remaining ingredients. Decorate with fresh raspberries, shave or grate over the white chocolate, and pick over the mint leaves, to serve.