Name: Coconut, raspberry and lime torte
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6
Ingredients: 3 egg whites; 3/4 cup caster sugar; 1 1/2 teaspoon cornflour; 1 teaspoon white vinegar; 2/3 cup shredded coconut, plus extra, to serve; 300 millilitre thickened cream; 1 tablespoon icing sugar; 1 lime, finely grated zest; 1 punnet (250g) raspberries

Ingredients

3 egg whites

3/4 cup caster sugar

1 1/2 teaspoon cornflour

1 teaspoon white vinegar

2/3 cup shredded coconut, plus extra, to serve

300 millilitre thickened cream

1 tablespoon icing sugar

1 lime, finely grated zest

1 punnet (250g) raspberries

Method

1.Preheat oven to very slow, 120°C. 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.

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Ingredients

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