Preheat the oven to 110°C (90°C fan oven).1. Whisk the egg whites in a very clean bowl to form soft peaks. Using a tablespoon, slowly add the sugar in intervals and ensure it is fully incorporated before adding the next spoonful. Whisk until all the sugar has been dissolved and the mixture is smooth and glossy. Add a couple of dots of food colouring, if using, and marble through the mixture using a fork.

Spoon the meringue in to the four dip bowls trying to create a bit of height and a nice swirl with the mixture. Place in the oven to bake for 75 - 90 minutes, until the meringue is crisp on the outside. Turn off the oven and allow to finish drying out and fully cool in the residual heat.

In the meantime, make the raspberry coulis. Place the raspberries, maple syrup and a squeeze of lemon in a pan along with a very small dash of water. Place over a medium heat and allow to reduce for 5 - 8 minutes. When a thick, jam-like consistency is achieved, remove from the heat and allow to cool. Pass through a fine sieve into a clean bowl to remove all the seeds.

To make the raspberry yoghurt place the greek yoghurt and crème fraîche in a bowl along with half the raspberry coulis. Stir together until full incorporated.

To serve, place the lemon curd in the microwave for a few seconds to loosen. Spoon the remaining coulis, raspberry yoghurt, lemon and fresh raspberries into individual bowls. Serve alongside the baked meringues and icing sugar. Allow your guests to build their own eton mess.