Coconut‑raspberry cake and Blueberry Pavlova

Ingredients

• 80 g Digestive biscuits (type)
• 30 g Unsalted butter
• 200 ml Diplomat cream (whipped cream + mascarpone)
• 150 g Fresh raspberries
• 50 g Granulated sugar
• 1 c. à soupe Lime juice
• 1 c. à café Lime zest
• 20 g Grated coconut
• 150 g Fresh blueberries
• 150 g Powdered sugar
• 3 pcs Egg whites
• 200 g Mascarpone
• 100 ml Whipped cream
• 1 pcs Vanilla bean
• 20 g Sugar (for vanilla cream)
• few pcs Edible flowers