COCONUT AND RASPBERRY SQUARES

Preheat the oven to 170C/Gas3

Grease a swiss roll tin measuring approximately 23cm x 33cm; line with baking parchment; roll out the pastry on a lightly floured surface and use to line the base of the tin; spread the jam on top, pushing it right to the edges; scatter almost all the fresh raspberries over the top, reserving just a few for decoration

Whisk the egg whites until stiff; add the caster sugar, 2 tablespoons at a time, whisking well after each addition, until the mixture is stiff and glossy; fold in the desiccated coconut

Spoon the coconut mixture over the jam and raspberries spreading it out gently with the back of a spoon scatter the flaked coconut on top and bake for 50 minutes until pale golden; leave to cool in the tin; turn out and cut into 12 squares and decorate with the remaining raspberries