Coconut, Raspberry And Lime Torte – a delicious recipe with egg whites, caster sugar, cornflour, white vinegar, coconut, cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to very slow, 120u00b0C./ 100u00b0C. fan. Gas mark 1. 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.
616
kcal
Calories
35
g
Fat
65
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 large egg whites, 165 g caster sugar, 75 g cornflour, 1 tsp white vinegar, and more.
Yes, Coconut, Raspberry And Lime Torte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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