Put gelatine in a container with plenty of cold water to soak. Meanwhile, brush a 20cm springform tin with melted margarine.
In a medium mixing bowl beat egg whites until stiff peaks form; add vanilla sugar when they are starting to stiffen and beat until very firm. Add coconut, icing sugar and flour and mix gently. Tip mixture into prepared tin and bake in preheated oven for 10 minutes.
While baking, prepare the cream: Put ricotta in a mixing bowl and reserve. In a small saucepan mix 1/2 of the raspberry coulis with the caster sugar and heat over medium heat. At the first boil, remove from heat and add gelatine; mix well to dissolve. Add remaining coulis, stir and pour over ricotta in bowl. Whisk all until cream is smooth and evenly coloured.
Remove baked meringue from oven and let cool. Place raspberries on top around the periphery, reserving a few for decorating. Pour cream in the centre and spread it towards the edges so that the raspberries are still around the outer edges. Smooth the top, cover with cling film and refrigerate for at least 3 hours before serving.
Release from tin, sliding knife around the edges. Gently slide onto your serving dish. Decorate with remaining raspberries and serve.