Meringue Pudding with Raspberry Syrup

For the pudding

Beat the egg whites in a mixer until stiff peaks form

Gradually add the cornstarch and lime zest, mixing delicately until firm

Finally, add the cornstarch, mixing gently

Pour into a buttered and floured mold

Bake in a water bath at 160°C until golden brown

Serve with raspberry syrup

Note: Use a tall mold as the pudding will rise significantly

For the raspberry syrup

Combine the raspberries, cornstarch, and lime juice in a saucepan over low heat, stirring occasionally, until the raspberries are cooked

Add the dissolved cornstarch mixture, stirring until the syrup thickens and becomes transparent

Let it cool before serving the pudding.