Coconut, raspberry & lime meringue slice

Coconut, raspberry & lime meringue slice

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(24 ratings)

Prep: 45 mins Cook: 1 hr Plus cooling

More effort

Serves 8
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead

Nutrition and extra info

  • Can be frozen unfilled

Nutrition: per serving

  • kcal434
  • fat27g
  • saturates17g
  • carbs46g
  • sugars45g
  • fibre2g
  • protein3g
  • salt0.15g
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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
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 300ml double cream
  • 50g icing sugar
  • zest and juice 2 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 200g raspberries, defrosted if frozen
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. 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.

  2. 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.

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Comments (27)

Hawie's picture
3

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.

grogansdaughter's picture
4

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!

coughkar's picture
4

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

elliesmith01's picture
5

very simple, but looks impressive and tastes delicious

glassgirl's picture
5

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.

groovylucy's picture

sound delicous will try out on new year eve.

thanks

cookeryqueen's picture
4

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

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