Preheat the oven to 120°C/gas mark 1/2

In a bowl, whisk the egg whites to soft peaks. Gradually add the sugar, mixing continuously until combined

Spread the meringue mix onto a baking tray lined with parchment paper and place into the oven for 2 hours. Switch off the oven and leave the meringue inside until it has cooled completely

In a bowl, mix the yoghurt with the vanilla seeds and set aside

Quarter and hull the strawberries. Toss in a little sugar if you prefer

Add the raspberries to a blender and process until smooth. Pass through a sieve and, if you like, add sugar to sweeten

In a large bowl, break the meringue up into pieces. Pour in the yoghurt and the strawberries - including any juice that may have collected

Lightly mix - taking care not to smash the meringue up too much. Add the raspberry sauce and gently stir through. Serve in glasses or tumblers