Preheat oven to 275 F . Line large baking sheet with parchment paper. Using rim of a teacup and a pencil, trace 8 - 3 inch circles evenly spaced on parchment.

In stand mixer fitted with whisk attachment, beat egg whites until stiff peaks form. Reduce speed and, with machine running, very slowly beat in sugar, 1/4 cup at a time, until mixture is glossy. Gently whisk in lemon juice, cornstarch, and almond extract. Transfer mixture into large piping bag fitted with a nozzle of choice. Pipe into 3 inch mounds on prepared baking sheet. Swipe spoon through center of each to make a shallow scoop for dipping sauces.

Bake in center of preheated oven for 1 1/4 hours, possibly longer, until they are dry to touch. Exact baking times may vary depending on humidity. Turn oven off and leave pavlovas in oven with door ajar to cool for 4 hours, preferably overnight. Remove from baking sheet and store in airtight container in a cool, dry place until ready to serve. They are best served within a day or two, as they will easily become sticky from humidity.

In small saucepan, combine raspberries, honey, and orange zest. Cook over medium-high heat, mashing berries until pulpy. Add more honey, if you wish. Once boiled, cool and serve along with pavlovas. Alternatively, for a clear sauce, press raspberry purée through fine-meshed sieve and discard pulp. Add a little orange juice to thin, if you wish. Refrigerate in closed container until ready to serve.

To serve, arrange mini pavlovas on large serving platter or board. Spoon yogurt and raspberry sauce into small bowls. Tuck assorted fruit around. Dust with a little berry sugar and garnish with mint.