In a small bowl, mash the raspberries with the back of a fork, leaving some larger chunks. Add the lemon juice and salt and stir gently to combine.

In a large mixing bowl, whisk the cream on high speed until it forms soft peaks. Stop whisking and add all the icing sugar, then gently stir to incorporate. Continue whisking on medium-high speed until the cream forms stiff peaks.

In a large bowl, soften the yogurt with a spatula. Add one third of the cream to the bowl and stir to lighten the texture of the yogurt. Add the rest of the cream and fold gently to combine. You can refrigerate this mixture for about an hour before the cream starts to weep.

Preheat the oven to 275 F.

Place the egg whites into a clean mixer bowl — any fat residue will mess with your glossy meringue dreams. Using the whisk attachment, beat on medium-high speed until foamy and the whisk leaves a slight trail behind it. With the machine running, add the sugar in a steady stream, then beat for another 5 minutes until the meringue is white and glossy. When you pull the whisk out of it, it should leave a distinct peak that keeps its shape.

Meanwhile, line a baking tray with parchment paper. Make teaspoon-sized dollops on the tray, leaving at least 2 inches between neighbours. Use a slightly oiled tablespoon to flatten the dollops. Resist the urge to make giant or bulbous dollops, which will take forever to dry out in the oven.

Combine the salt and pepper in a small bowl, then sprinkle lightly over the meringues. You may not need all of it.

Bake for 30 minutes, then rotate the tray and turn the oven down to 250 F. Bake for another 30 minutes. Remove one of the meringues and cut it open — it should be dry inside, or very nearly. If the middle is still damp, continue to bake for another 15 to 20 minutes, then check with another meringue.

At this point, you can remove the meringues from the oven, or you can simply turn the oven off and leave them in overnight.

Let the meringues cool completely before storing them in an airtight container. They will keep for up to two weeks.

To serve, assemble four clear glasses, tumblers, or bowls. Evenly divide half of the tangy whipped cream between them. Spoon in the berries and top with remaining cream. Gently swirl the mixture using a skewer or butter knife. You want some white, light pink, and dark pink parts. Crush a couple of the meringue cookies on top and serve immediately.

You can also make one large Eton mess, preferably in a clear glass bowl.