COCONUT AND RASPBERRY SQUARES

Yields12 Servings
 375 g sweet shortcrust pastry
 200 g raspberry jam
 150 g fresh raspberries
 4 egg whites
 250 g caster sugar
 150 g desiccated coconut
 25 g flaked coconut
1

Preheat the oven to 170C/Gas3

2

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

3

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

4

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

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