Stacked Pavlova

Meringue:

1. Heat the fan oven to 250°F/ 120°C. If using a regular oven, preheat it to 215°F/100°C and bake the two baking sheets with meringue one after the other.
2. Line two baking trays with parchment paper. Draw 2 rectangles of 10x5 inches/ 25x12 cm on one of the baking paper pieces and 1 rectangle on the other.
3. Beat egg whites: 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.5 egg whites + 1 ⅓ cup fine sugar/ 280 g
4. Whisk in the cornstarch and the white wine vinegar; they will help the egg whites hold their shape.2 teaspoons cornstarch + 2 teaspoons white wine vinegar
5. Fold in the desiccated coconut.¾ cup unsweetened desiccated coconut / 75 g
6. Spread the meringue into the rectangles you have drawn before. Sprinkle them with a little extra desiccated coconut.
7. 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.

Filling:

1. If using frozen raspberries, ensure that they are fully defrosted and patted dry. 1 ½ cups raspberries/ 200 g
2. Whisk the heavy cream shortly. Slowly start adding the icing sugar, the lime zest, and juice, and continue whisking until the heavy cream is fully whipped.1 ⅓ cup heavy cream/ 300 ml + ½ cup icing sugar/ 50 g + zest and juice of 2 limes
3. Stack pavlova: 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.
4. Cut the slices with a serrated knife or, even better, with an electric knife.