Coconut, raspberry & lime meringue slice

600 kcal or less buffet dessert recipes christmas egg white egg whites freezable how to make meringues indulgent lime limes meringue over an hour pudding raspberries raspberry raspberry pavlova white wine vinegar

N/A

Source

Ingredients

5 egg whites

280g caster sugar

2 tsp cornflour

2 tsp white wine vinegar

85g desiccated coconut

little flaked coconut

300ml double cream

50g icing sugar

zest and juice 2 limes

200g raspberries , defrosted if frozen

Method

Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.

Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top – save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.