Line a large baking tray with paper and set aside.
Place egg whites and cream of tartar into the Thermomix bowl and whip 5 min/butterfly/37°C/speed 3/MC off.
Make sure your honey is runny. It needs to drizzle into the meringue. You can warm it up a little in a bowl of warm water until it is pourable.
Drizzle the honey through the hole in the lid as you whip 6 min/butterfly/60°C/speed 3. Take the full amount of time to add the honey.
Chill the entire mixture in the fridge until it is completely cooled. (Leave the butterfly in place.) This may take up to an hour.
Bloom the gelatin in the water, making sure there are no lumps. Add to the Thermomix bowl with the vanilla bean paste.
Whip 30 min/butterfly/speed 3/MC off until it is starting to thicken and increases in volume.
Dollop mounds of the mixture onto the prepared tray and stir into round mini pavs with a spoon. Try not to deflate the mixture too much.
Place the pistachios into a clean, dry Thermomix bowl and chop 10 sec/speed 8 until fine. Sprinkle onto the pavlovas while still sticky. If you wish to save money, almonds or hazelnuts will also work well for this. Allow these to set in the fridge until quite firm.
Add the cream, yoghurt and remaining honey to the Thermomix bowl and whip 10-20 sec/butterfly/speed 4 or until you have soft peaks. Refrigerate this mixture until it is firm and well chilled.
When ready to serve, place a spoonful of the yoghurt mixture into the centre of each serving plate. Top with a mini pav and then divide the remaining yoghurt mixture between the pavlovas.
Dust with the raspberry powder and sprinkle with additional chopped pistachios if you wish.
Serve with fruit of choice.