Coconut, Raspberry And Lime Torte - cooking recipe

Ingredients

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

Preparation

Preheat oven to very slow, 120\u00b0C./ 100\u00b0C. fan. Gas mark 1. Lightly grease and line 3 oven trays with baking paper. Mark three 8 x 22cm rectangles on underside of paper.
In a small bowl, using an electric mixer, beat egg whites until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, beating between each addition until sugar dissolves. Beat in cornflour and vinegar; fold coconut through.
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.
In a large bowl, using an electric mixer, beat cream with icing sugar and zest until soft peaks form.
When ready to serve, place 1 meringue on serving plate. Spread with half cream and scatter half raspberries over. Repeat layers, finishing with meringue.
Sprinkle with extra coconut and serve straight away.