Preparation

1. Preheat oven to 130°C (regular bake). Line 2 baking sheets with baking paper.

To make meringues

2. Whisk egg whites in a totally grease-free copper, china, glass or stainless steel bowl until they are stiff and can stand in peaks on an upturned whisk.
3. Add 2 tablespoons caster sugar and whisk in for 30 seconds.
4. Sprinkle over the rest of the caster sugar and fold it in carefully with a large metal spoon.
5. Put meringue in a piping bag fitted with a small (1cm) plain nozzle and pipe shapes onto the baking sheets. Alternatively, use 2 small spoons to shape blobs of meringue on the baking sheets.
6. Bake meringues for at least 1 hour, or until crisp and until they will lift off the paper without feeling tacky. Swap the position of the baking sheets during cooking.
7. Tap a little hole in the base of each meringue with a skewer and return meringues to the turned-off oven to dry out.
8. Leave for 1-2 hours if possible, then store in an airtight container.
   

To assemble

9. Crush half the raspberries with a fork.
10. Whip cream in a large bowl, then crumble in three-quarters of the meringues.
11. Gently mix meringues through the cream, then stir in half the limoncello and all the crushed raspberries.
12. Crumble in the rest of the meringues and gently fold together.
13. Transfer to a container and freeze.
14. Hull and slice half the strawberries, mix in a bowl with 1 tablespoon icing sugar and the remaining limoncello. Cover and refrigerate.
15. Hull remaining strawberries, chop roughly and purée in a food processor. Add a squeeze of lemon juice.

To serve

16. Put scoops of Eton mess in glasses, top with strawberries and spoon over a little strawberry purée.
17. Dust remaining raspberries with icing sugar and arrange on top of the desserts.
18. Serve immediately.