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1
Meringue;.
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2
Put the egg whites in a bowl and beat them until soft peaks form.
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3
Add 1 tbsp of sugar at a time, making sure that the sugar has dissolved before you add more.
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4
Put this into a large piping bag and pipe using a star tip.
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5
Put this on a prepared serving dish that can go in the oven.
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6
Bake at 225 F, for about 1 hour.
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7
Leave the oven slightly open, until it has cooled.
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8
Lime Filling;.
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9
Add in the condensed milk, lime zest and lime juice in a bowl and beat until it is smooth and thick.
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10
In a different bowl beat the whipping cream until stiff peaks appear.
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11
Folding, add in the condensed milk you just mixed with lime.
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12
Put it in a large piping bag with a star tip.
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13
Place a little bit of the whipped cream mixture on a serving platter to secure one of the meringues to the platter.
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14
Carefully press the meringue on top of the whipping cream mixture.
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15
By adding a thick layer of the whipping cream mixture on top of the previously secured meringue, secure the other meringue.
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16
Using the rest of the whipping cream mixture decorate your cake around the sides and on top.
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17
Using the raspberries now decorate the top of your cake with them, and if you are adding the lime zest curls add them now.
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18
Making sure that the cake is uncovered, freeze for 6 hours or until firm.
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19
For longer storage make sure you cover it up after it has frozen.
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20
Raspberry Syrup;.
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21
On medium-high setting bring the raspberries in the syrup to a boil.
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22
Leave it boiling for 5 minutes or until has thickened slightly and reduced by half.
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23
Put it in the fridge until cool.
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24
Cut into desired sizes to serve and drizzle on the syrup.
