Place the caster sugar into an oven dish and place into a hot oven (220C/200C) for roughly 5 minutes until the sugar is hot but not melted.
Take the sugar out of the oven and immediately begin whisking the egg whites in a large bowl.
Once the egg whites have formed stiff peaks, turn the whisk speed to maximum and begin adding the warm sugar one spoon at a time.
Make sure that the egg whites are forming stiff peaks again before adding in the next spoon full.
Once all of the sugar has been added to the mixture, whisk on high for another 5 minutes to ensure the egg whites are thick, firm and glossy.
Gently fold in the freeze dried raspberry powder.
Next, take your icing bag and paint stripes with the food colouring.
Fill the piping bags with the meringue and cut a large opening (about 1 inch) at the bottom of the bag.
Pipe a small amount of meringue in the corners of a large baking tray and then line the tray with grease proof paper (the little bit of meringue in each corner will help it stick).
Begin piping the meringue kisses in the top left hand corner - hold the piping bag upright, squeeze gently and lift away as you stop applying pressure.
Repeat over and over again until the whole baking sheet is covered and all the meringue used up.
Cook the meringues in the centre of the oven for 30-45 minutes at 100C/80C or until the meringue kisses come off of the baking paper without leaving their bottoms behind.
Allow to cool completely before assembly.
Once the meringues have cooled down, whisk the cream until stiff.
Use a little of the whipped cream to stick the meringues to a cake board forming a square or circle base.
Add dollops of the whipped cream in between the gaps and drizzle with the coulis.
Add a few berries to this bottom layer too before adding the next layer of meringue kisses.
You want to build up your eton mess stack a bit like a pyramid with each layer getting smaller each time, always adding more cream, coulis and berries.
To finish, add more berries and a sprinkling of gold dust.
Serve immediately.