Method

1. ​​​​​​Line a 2lb loaf tin with cling wrap. 
2. Place the egg whites in a large mixing bowl. Whip the egg whites with an electric beater or whisk until soft peaks form. Gradually add the sugar, whisking constantly, until a stiff, shiny meringue forms.
3. Add the yoghurt and fold the meringue gently into the yoghurt with a whisk. Fold the mashed raspberries gently through the parfait mixture.
4. Spoon the parfait mixture into the loaf tin and level the surface with a knife or spatula. Top with the toasted chipped coconut and place the loaf tin in the freezer for 3 hours, or overnight, until the parfait is firm.
5. Turn the parfait out, remove the cling wrap. Cut the parfait into even slices and serve.