Lime and coffee meringue cake recipe 1 heaped tsp instant coffee, dissolved in 2 tsp boiling water, cooled the zest of 3 limes for the filling 300ml whipping cream the zest of 1 lime 2 tbsp sifted icing sugar Extra lime zest and a few chocolate 'coffee beans" to decorate Preheat the oven to 150C/gas mark 2. Scatter the almond flakes over a baking tray and bake until golden. Remove from the oven and grind to a powder in a food processor. Put the egg whites in the stand mixer with the icing sugar, and whisk for at least 10 minutes, until very stiff. Fold in the almonds, coffee and lime zest. Spread two discs, about 8in in diameter, on to the lined baking sheet. Bake for about 45 minutes or until crisp. Turn off the oven and allow the meringues to cool with the door open. Whip the cream until firm and smooth, then fold in the coffee, lime zest and icing sugar. Gently lift one meringue disc, remove the baking parchment and invert it on to a plate. Without applying too much pressure, as this meringue is fragile, spread the filling all over the surface. Lift the ot