Meringues

3 egg whites

Set the oven to 120oc and line a baking tray with parchment paper.

Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour.

Crushed berry and coconut cream

100g frozen mixed berries

Sprinkle the sugar over the berries and leave until defrosted. Crush with a fork. Whip the cream to stiff peaks and fold in the berries and all but a teaspoon of the coconut.

Lime Curd

Place the lime zest and juice in a pan and bring to the boil. Whisk the egg yolks with the sugar and cornflour mixture then add to the lime mixture. Whisk until smooth and thick – be careful the eggs don’t curdle. Remove from heat and add the butter a little at a time whisking until melted between each increment. Cover with cling, cool and chill/

To assemble –

Remaining teaspoon of coconut

Spoon the crushed berry cream into the meringues and pipe some of the lime curd around ( the rest will keep in a clean jar in the fridge for a couple of weeks) Sprinkle over the coconut and lime zest.