If you can forgive the rather bright colours (I would definitely tone down the food colouring a little the next time I make this! American food colour paste are very strong!!!!) this is a rather refreshing dessert I made for Supper with Kathy Brown last week - affectionately dubbed the "Meringarita" by Kathy's son Jonathan of Aroundbritainwithapaunch. A crisp meringue shell filled with lime and tequila mousse and topped with lemon curd cream. We really enjoyed this!

Meringarita
Serves 8 - 10

4 large eggs whites
½ tsp cream of tartar
250g/9oz caster sugar
1tbsp powdered gelatine
750 double cream
200g/7oz cream cheese
Juice and zest of 5 limes
Juice of 1 small orange
3 tbsp tequila
3 tbsp good quality lemon curd
a few drop of green and yellow food colouring (not too much!)
white chocolate curls

Preheat the oven to Gas Mark 3/160°C/325°F and grease an 8in round spring form tin with a little butter. Whisk the egg whites to stiff peaks then add the cream of tartar, whisking again. Add the caster sugar a little at a time whisking to form a glossy meringue. Pour the meringue into the cake tin, making a well in the center and the sides higher so that it will contain your lemon filling when cooked. Bake for 1 – 1 ½ hours until the meringue is crisp. Allow to cool in the tin. When the meringue has cooled, place 400ml of double cream, the cream cheese lime juice and zest, orange juice, a few drops of green food colouring and the tequila in a blender and blitz until smooth. Quarter fill a small saucepan with water and heat gently. When the water is simmering, mix the gelatine and 2 tablespoons of cold water together in a mug and place the mug into the sauce pan to gently heat the gelatine. Stir the gelatine until it dissolves but do not overheat otherwise it will loose its setting quality. Whisk into the lime mousse mixture and then pour into the meringue shell. Whisk the remaining 350ml of cream to stiff peaks and then fold in the lemon curd and a few drop of yellow food colouring if you wish. Pipe into small stars on top of the lime mousse and leave in the fridge to set for 2 – 3 hours. Dust with edible glitter and white chocolate curls for a sparkly dessert!