Preheat your oven to 150°C and line a baking tray with parchment paper.

Whip the egg whites with salt and cream of tartar using an electric mixer until stiff peaks form, about 5-7 minutes.

Fold in the cornflour, then the white vinegar and vanilla extract until well combined.

Spread the meringue on the baking tray and sprinkle with flaked almonds, then bake for 30-35 minutes until firm.

Cool the meringue in the oven with the door ajar for about 10 minutes, then transfer to a wire rack to cool completely.

In a saucepan, simmer frozen cherries, caster sugar, lemon juice, cornflour, and water until thickened, about 5-7 minutes.

Whip thickened cream with icing sugar, then fold in Greek yoghurt and liqueur until stiff peaks form.

Invert the cooled meringue onto parchment, spread with cream filling and cherry compote, then roll carefully.

Transfer to a serving plate, decorate with remaining cream, raspberries, and dust with icing sugar before serving.