1 Springform pan, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 1 Parchment paper
1 Squeeze lemon and measure 2 teaspoons of lemon juice.
Using a hand mixer, beat egg whites and 1 pinch of salt to soft peaks.
2 Sprinkle in the sugar slowly and beat everything to stiff peaks.
3 Add the cornstarch and lemon juice and beat for 1 more minute.
4 Grease and line the bottom of the springform pan 26cm (approximately 10 inches) diameter with parchment paper.
5 Spread the meringue into the springform pan. Alternatively on a piece of wax paper, draw 6 circles about 9cm (approximately 3.5 inches) in diameter. Turn the paper over and spread meringue in the marked circles.
6 Bake in preheated oven at 100 °C (approximately 212°F) to dry for about 90 minutes. Then take the meringue out of the oven and allow to cool for 2 hours. Remove the meringue from the mold and place on a cake plate.
7 Stir the vanilla yogurt and the cream until combined. Clean the raspberries. Serve the yogurt cold. Immediately before serving, top meringue with yogurt mixture. Sprinkle berries on top and serve immediately.