Coconut, Raspberry And Lime Torte

• 3 large egg whites
• 165 g caster sugar
• 75 g cornflour
• 1 tsp white vinegar
• 60 g shredded coconut, plus extra, to serve
• 300 ml double cream
• 1 tbsp icing sugar
• 1 None lime, finely grated zest
• 1 punnet (250g) raspberries

1. Preheat oven to very slow, 120u0b0C./ 100u0b0C. fan. Gas mark 1. Lightly grease and line 3 oven trays with baking paper. Mark three 8 x 22cm rectangles on underside of paper.
2. In a small bowl, using an electric mixer, beat egg whites until soft peaks form.
3. Gradually add sugar, 1 tablespoon at a time, beating between each addition until sugar dissolves. Beat in cornflour and vinegar; fold coconut through.
4. Divide meringue evenly among trays, spreading to make 3 rectangles. Bake 1 hour. Leave to cool, in turned-off oven with door ajar, 1 hour.
5. In a large bowl, using an electric mixer, beat cream with icing sugar and zest until soft peaks form.
6. When ready to serve, place 1 meringue on serving plate. Spread with half cream and scatter half raspberries over. Repeat layers, finishing with meringue.
7. Sprinkle with extra coconut and serve straight away.

egg whites, caster sugar, cornflour, white vinegar, coconut, cream, icing sugar, lime, punnet

Taken from recipes-plus.com/api/v2.0/recipes/31803 (may not work)