2 envelopes gelatine
1/2 cup cold water
1/3 cup boiling water
6 large egg whites
1/4 teaspoon salt
3/4 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 cup flaked coconut

Soften the gelatine in cold water for five minutes and then add the boiling water to dissolve.

Beat the egg whites until stiff. Add the salt to the whites when foamy and gradually beat in the sugar. Make sure not to under beat the whites. Fold the gelatin mixture into the beaten whites. Take care to do this before the gelatin begins to set and fold thoroughly. Beat the cream until stiff and add vanilla extract. Fold cream into the egg whites.

Rub the bottom and sides of an 8- or 9-inch springform pan with butter. Sprinkle bottom with 1/2 of the coconut and pour in the cream mixture. Sprinkle remaining coconut on top, cover with plastic wrap and chill overnight.

Serve with raspberry sauce or with melted seedless raspberry jam.

Serves 10.