Preheat your oven to 110°C/Gas 1⁄4 and line a baking sheet with a silicone mat or baking parchment. Wipe your stand mixer (or other) bowl with kitchen paper dipped in vinegar to remove any trace of grease.

Using a stand mixer or electric hand mixer, whisk the egg whites in
the bowl to soft peaks. Whisk in the sugar a third at a time until fully incorporated; add the vanilla seeds with the last of the sugar. Gently fold in the cornflour and wine vinegar, using a spatula or large metal spoon.

Using a large spoon, shape the meringue into 6 equal sized mounds on the prepared tray and then use the back of the spoon to make an indent in each one. Bake the meringues for 1 hour.

Meanwhile, make the lemon curd. Put the lemon zest and juice, sugar and egg yolks into a heatproof bowl and set over a pan of simmering water. Whisk until the mixture thickens, then remove the bowl from the pan and whisk in the cold butter, a piece at a time, until it is all incorporated. Strain the curd through a sieve into a bowl, cover and refrigerate until set.

To make the yoghurt sorbet, put the milk, sugar and liquid glucose into a pan and place over a medium heat to dissolve the sugar. Bring to a simmer, take off the heat and leave to cool. Once cold, whisk in the yoghurt, then transfer to an ice-cream machine and churn until thick.

For the lemon syrup, heat the glucose, lemon zest and juice, and the sugar in a pan over a medium heat to dissolve the sugar. Let simmer for 3 minutes, then pour the syrup into a bowl and leave to cool.

When the sorbet is ready, spoon into a suitable container and place in the freezer. When the meringues are cooked, transfer to a wire rack to cool.

To assemble, put a spoonful of lemon curd in the centre of each bowl and place a meringue on top. Using a piping bag, pipe dots of lemon curd on top of the meringue. Drizzle the lemon syrup over the meringues and around each plate. Top each meringue with a scoop of the sorbet. Scatter over the toasted almonds and serve, with extra curd on the side.