Preheat oven to 250 degrees F. In a large heatproof bowl whisk together egg whites and sugar. (Mixture will be thick and grainy). Place bowl over a saucepan of simmering water, being careful that bowl doesn't touch water. Whisk egg mixture 3 to 5 minutes or until sugar is completely dissolved and mixture is smooth. Remove bowl.
Beat mixture with a mixer on medium-high 3 to 5 minutes or until light, fluffy, glossy, and stiff peaks form.
Transfer mixture to a pastry bag fitted with a star tip. Pipe quarter-size rosettes on a baking sheet lined with parchment paper.
Bake 30 minutes. Turn off oven; let meringues stand in cooling oven 1 hour. Meringues can be made one day ahead and stored in an airtight container at room temperature.
For Cranberry-Raspberry Sauce:
(Whether you're using fresh or frozen raspberries determines when you add them.) In a medium saucepan combine cranberries, sugar, and the raspberries if using frozen. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 10 mintues or until cranberries are soft and juices are thick. (If using fresh raspberries, fold in now.) Let cool. Chill, covered, up to 1 week.
For Sugared Cranberries:
Pour sugar into a shallow pie plate. Working in batches, roll cranberries in pasteurized egg whites then in sugar to coat. Allow to dry on a baking sheet lined with parchment paper. Store, refrigerated, up to 2 days, rerolling in sugar as necessary.
For Lime Cream:
In a large bowl beat cream and powdered sugar until soft peaks form. Beat in lime curd and zest.
Layer Lime Cream with Cranberry-Raspberry Sauce and meringues in eight glasses or bowls; repeat layers. Garnish with Sugared Cranberries. Serve immediately or within 2 hours. Makes 8 servings.