To make the jam, place the defrosted raspberries, lemon zest and sugar into a saucepan and cook down for 15-20 minutes. Meanwhile, place the egg whites and sugar into a bowl over a bain-marie and heat slowly for 10-15 minutes to dissolve the sugar. Place into a mixer fitted with a whisk and beat to stiff peaks. Using a large tablespoon, place mounds onto lined baking trays, hollow out the center and bake in the oven at 150°C for 25-30 minutes. Allow to cool down completely and brush the insides with melted white chocolate. Place 1 tbsp of the cooled jam into each meringue. Whip the double cream with the vanilla to stiff peaks and fold in the lemon and lime curd. Spoon the filling into the meringue shells and fill with sliced fresh strawberries. Sprinkle with the crushed pistachios and serve.