Name: Coconut, raspberry & lime meringue slice
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8
Cuisine: British
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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Coconut, raspberry & lime meringue slice

Coconut, raspberry & lime meringue slice

Sarah Cook

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Serves 8

More effort

Prep: 45 mins

Cook: 1 hr

Plus cooling

A star rating of 4.5 out of 5.33 ratingsRate

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

Freezable (Can be frozen unfilled)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal434
fat27g
saturates17g
carbs46g
sugars45g
fibre2g
protein3g
salt0.15g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.5 out of 5.33 ratings

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