Ingredients

Directions

1. Place the yogurt in a coffee filter-lined sieve set over a bowl; cover and chill while preparing the meringues (or for up to 6 hours). Preheat the oven to 250°F (120°C) and arrange racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine the egg whites, salt and cream of tartar in a large, non-reactive bowl; beat on high speed until egg whites hold soft peaks. Continuing on high speed, add the sugar, a spoonful at a time; beat until whites hold a stiff, glossy peak.

3. Dollop spoonfuls of the mixture, 1/2-inch (1 cm) apart, onto the prepared baking sheets to make 32 equal-sized meringues. Bake, rotating the pans halfway through cooking time, for 1 1/2 hours or until crisp, but still white. Turn off the oven; let the meringues stand in the oven for 1 hour. Transfer baking sheets to a cooling rack; cool meringues completely.

4. Crumble all but eight of the cooled meringues. Place one third of the crumbled meringues in an 8 cup (2 L) trifle dish or straight-sided glass bowl. Layer with one third of the raspberries (with their juices), followed by one third of the yogurt; repeat layers twice. Garnish with the eight meringues; serve immediately.