This meringue cake is incredibly delicious!
5 egg whites, at room temperature
280 g/ 10 oz/ 1 1/3 cup fine sugar
2 teaspoons cornstarch
2 teaspoons white wine vinegar
75 g/ 2.7 oz/ ¾ cup unsweetened desiccated coconut + a little extra for sprinkling over the meringue
300 ml/ 10 fl.oz/ 1 1/3 cup heavy (double) cream
50 g/ 1.7 oz/ ½ cup icing sugar
zest and juice of 2 limes
200 g/ 7 oz/ 1 ½ cups raspberries, fresh or defrosted if frozen
Chicken and Broccoli Teriyaki /Veggie fried rice
Heat the fan oven to 120 degrees Celsius/ 250 degrees Fahrenheit.
Line two baking trays with baking paper. Draw 2 rectangles of 25×12 cm/ 10×5 inches on one of the baking paper pieces and 1 rectangle on the other.
Place the egg whites into a very clean bowl and whisk until stiff and glossy. Gradually whisk in the fine sugar. Continue whisking until the mixture is stiff and glossy again.
Whisk in the cornstarch and the white wine vinegar, they will help the egg whites hold their shape.
Fold in the desiccated coconut.
Spread the meringue into the rectangles you have drawn before. Sprinkle them with a little extra desiccated coconut.
Bake the meringue for 1 hour. Turn off the oven, but leave the meringue inside for another hour. Remove from the oven and let cool completely.
Make sure that the raspberries are fully defrosted if using frozen.
Whisk the heavy cream shortly. Slowly start adding the icing sugar and the lime zest and juice and continue whisking until the heavy cream is fully whipped.
Spread half of the whipping over one of the meringues. Top with half of the raspberries. Carefully place another meringue on top and press gently. Cover it with the remaining whipped cream and remaining raspberries. Place the last meringue on top and press it gently as well.
Cut the slices with a serrated knife or, even better, with an electric knife.