Coconut, raspberry & lime meringue slice

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• CookeryQueen

  13 December 2010

  CookeryQueen rated and commented on this recipe

  

  Absolutely gorgeous! I'm not the best with meringues but this turned out perfect. Will make again.Everyone loved it.

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• Groovylucy

  19 December 2010

  Groovylucy commented on this recipe

  sound delicous will try out on new year eve. thanks

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• Emms

  27 December 2010

  Emms rated and commented on this recipe

  

  Great recipe. The coconut meringue was gorgeous. I left out the cornflour and the white wine vinegar as I didn't have them and have never needed them in meringues before. I also used strawberries as being a few day before Christmas I couldn't find raspberries anywhere. The combination of the sweet meringue with the zingy taste of the lime was fab. Will definitely be making these again.

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• Ellie

  04 January 2011

  Ellie rated and commented on this recipe

  

  very simple, but looks impressive and tastes delicious

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• Coughkar

  05 January 2011

  Coughkar rated and commented on this recipe

  

  My wife made this at christmas this year. Really was very tasty. Maringues were lovely and the lime added a refreshing twist.

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• Mojo

  15 January 2011

  Mojo rated and commented on this recipe

  

  I made this for a special dinner party dessert as I have bags of frozen raspberries from our allotment. I used just half double cream and half Greek yogurt. It looked beautiful and the lime cut through all the sweetness. It was a great success!

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• CFL recipes

  25 January 2011

  CFL recipes rated and commented on this recipe

  

  It was delicious, but I couldn't make it look as beautiful as the pic as it all cracked when I tried to unstick the paper from the base. Also, I found (when I licked it!) that a lot of the lime zest stuck to the criss-cross bits of my electric whisk. Presumably the lime flavour was affected by this. If I do it again, I will stir the zest in after whipping the cream. You can get frozen rasps in the freezer section of many supermarkets.

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• michelle's

  16 February 2011

  michelle's commented on this recipe

  I made this for my mum's birthday and now she wants it every year. I just used the lime zest and found that was enough lime flavour, I can't get double cream so I didn't want to add any extra liquid to whipping cream because it wouldn't whip for me when I tried that before. Lovely refreshing dessert and pretty too.

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• hguyver

  18 April 2011

  hguyver rated and commented on this recipe

  

  Rather tasty however the desicated coconut in the meringue was a little chewy and gritty. I couldnt get fresh limes anywhere so the juice had to do, if I made it again I would make sure I had fresh limes as the zest would be much tastier! Its worth making!

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• Belkey

  26 April 2011

  Belkey rated and commented on this recipe

  

  An absolute winner! I had no flaked coconut so just sprinkled one meringue with a bit of desicated coconut instead. Am also going to try swopping the raspberries for mango next time.

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• Tufftey

  28 April 2011

  Tufftey commented on this recipe

  This was simple and easy to make but looked very impressive. I thought the meringue had more of a texture and taste to macaroons. I loved it but you do have to really like coconut. I'm going to make it with 1/2 the coconut next time and see how it comes out. I'd also be tempted to make the same topping with a normal pavlova base

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• buzzbee

  10 July 2011

  buzzbee rated and commented on this recipe

  

  Lovely and light, raspberrys and lime give it a lovely summer taste, would be great bar b q dessert, just unsure what to do with my egg yoks?? any ideas welcome!

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• bakingbeccles

  24 July 2011

  bakingbeccles commented on this recipe

  Fantastic summer pudd. *i made circles and stacked two, to make it look prettier for a dinner party, topping off with cream and raspberries *i added finely chopped 50g of dark bitter chocolate to meringue mixture to counter act the sugary sweetness. -works really well too with the lime and raspberries lush lush lush

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• hanna136

  07 August 2011

  hanna136 rated and commented on this recipe

  

  Easy and looks impressive. The filling turned out little runny, however I had this great idea of lining an empty tissue box with clingfilm (meringues turned out to be spot on the same size!!!), placed the first meringue at the bottom of the box, then filling, second layer etc., placed in the fridge and then freezer half our before serving. The just ripped the box open, removed cling film - held its shape beautifully, and was lovely and refreshing. Definitely recommend for an impressive looking pud!

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• lindeens

  03 September 2011

  lindeens rated and commented on this recipe

  

  Absolutely wonderful! Light tasting and refreshing. Takes a bit time and effort to make though. But completely worth it!

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• Kaz2001

  07 November 2011

  Kaz2001 commented on this recipe

  Made this at the weekend and it turned out great. Absolutely delicious and easy to make. I just spread the mixture onto the baking tray but think I will pipe the mixture next time. Definitely recommend to try.

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• Wendy37

  11 February 2012

  Wendy37 rated and commented on this recipe

  

  Lovely recipe but use an extra large piping nozzle if you choose to pipe it as the coconut blocked mine up and I ended up in a right mess!!!!

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• Scumpty

  18 March 2012

  Scumpty commented on this recipe

  This went down a treat, very good as the pudding to a veggie dinner party, I zushed up extra raspberries to make a couli sauce to go with it as well. Yum!!

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• Sarah

  11 May 2012

  Sarah rated and commented on this recipe

  

  Absolutely lovely. Made a nice change for traditional pavlova which is one of my failsafes.

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• perfectvision

  10 July 2012

  perfectvision rated and commented on this recipe

  

  This looked really good but i would definately not make it again. It was far too sweet. Nobody finished their serving9everyone agreed it was too sweet) and i picked the raspberries out of what was left and threw the rest away.

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 45 mins

Cook 1 hr

Can be frozen unfilled

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

PER SERVING

434 kcalories, protein 3g, carbohydrate 46g, fat 27 g, saturated fat 17g, fibre 2g, sugar 45g, salt 0.15 g

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