Preparation: 

1. Preheat oven to 250F and place parchment paper on a medium sheet pan.
2. Divide 280g sugar among 3 small bowls.

For the meringue: 

1. Add egg whites and cream of tartar to the bowl of a stand mixer.
2. With the whisk attachment, whisk slowly at first working up to medium speed.
3. Do this gradually as small bubbles will create a better structure, about 5 minutes.
4. Once the egg whites have reached soft peaks and while continuing to whisk at medium speed, add 1/3 of the sugar making sure it incorporates fully.
5. Increase the speed of the mixer by one increment.
6. Add another 1/3 of the sugar and incorporate fully.
7. Add the last 1/3 of the sugar, make sure it incorporates fully and increase the speed of the mixer by 1 increment.
8. Continuing whisking at medium high speed until you have firm white peaks, about 15 minutes. It should look fluffy and hold its shape when you pull the whisk out. Add orange zest and whisk until incorporated.
9. Pour out onto parchment lined sheet pan and bake for 60-90 minutes. To test the meringue, tap the center. If should feel firm and sound hollow. Turn the oven off and crack the door using a kitchen towel. Allow to cool fully in the oven.

To macerate the strawberries: 

1. Cut the tops off 22oz of strawberries and slice into bite sized pieces.
2. Place in a medium bowl. Then, for the boozy part of this boozy dessert, add 2 Tbsp sugar and 5 Tbsp Aperol.
3. Allow to sit at least 1 hour.

For the strawberry purée: 

1. Cut the tops off the remaining 10oz strawberries and add to a blender with lemon juice.
2. Blend on high speed until a smooth puree has formed.
3. Then, pour into a container and refrigerate until ready to serve with the rest of the Aperol spritz dessert.

To make the whipped cream: 

1. Pour heavy cream into the bowl of a stand mixer fitted with a whisk attachment.
2. Whisk until it begins to thicken, then add powdered sugar.
3. Whisk until it forms stiff peaks, then add 2 Tbsp Aperol and whisk to combine.

Final assembly: 

1. Before serving, remove strawberry puree from fridge, add prosecco and stir to combine to make the full Eton Mess.
2. Break meringue into chunks and place in the bottom of a bowl, top with strawberries, then whipped cream, then strawberry puree. Serve immediately.