Pink lemonade eton mess

Directions

1. Preheat the oven to 250°F (120°C) and line a baking tray with parchment paper.
2. Whip the egg whites and cream of tartar using electric beaters or a stand mixer fitted with the whip attachment on high speed until they become foamy. Slowly pour in the sugar, whipping continuously on high speed until the whites hold a stiff peak when the beaters are lifted. Stir in a few drops of pink food colouring. Spoon the meringue onto the prepared baking tray and spread it out to a thin, level layer that fills the tray.
3. Bake the meringue for about 40 minutes. If the meringue shows signs of browning, crack the oven door open and continue to bake. Remove the tray of meringue to a wire rack to cool. The meringue will crisp up as it cools, but if you notice that the centre still seems soft, return the meringue to the oven for another five to 10 minutes to dry out (even if the meringue has cooled completely). Cool the meringue completely. TIP: You can make the meringue a day ahead. Keep it, broken into large pieces, in an airtight container at room temperature.
4. Mix the cream, Tart Lemon Curd and berries. Spoon the Chantilly cream into a large bowl. Dollop the curd onto the cream and sprinkle the berries overtop. Gently fold the curd and berries into the cream a few times, but do not fully combine them. 
5. If you really want to bring on the pink, add a few drops of pink food colouring to the Chantilly cream. TIP: You can assemble the cream, curd and berries a day ahead and chill until ready to serve.
6. Add the meringue immediately before serving. Crumble the meringue over the lemon cream and fold in gently but quickly. Spoon this mixture into a large serving bowl or divide it into individual glasses or dessert coupes and serve immediately. Enjoy! 

TIP: Do not try to keep an assembled Eton mess—within an hour you will have a literal hot mess of soft meringue and weeping berries.