serves
12-18
prep
15 minutes
cook
1:05 hour
difficulty
Easy
serves
12-18
people
preparation
15
minutes
cooking
1:05
hour
difficulty
Easy
level
Stream free On Demand
Everyday Gourmet with Justine Schofield
series • cooking
PG
series • cooking
PG
Ingredients
- 1¼ cups sweet biscuit crumbs
- 80 g butter, melted
- 4 eggs, separated
- ¾ cup caster sugar
- ¼ cup flour
- ¾ cup desiccated coconut
- 1 tsp vanilla
- 125 g butter, extra, softened
- ½ cup caster sugar, extra
- 200 g Cadbury dark baking chocolate, broken into pieces and melted
- 125 g raspberries
Cooling time: 20 minutes
Instructions
- Preheat oven to 180°C. Grease and paper line a 28 cm x 18 cm slice pan (ensure paper extends 5 cm above the top of the pan).
- Combine the biscuit crumbs and butter and press into the base of the pan. Chill.
- Beat the egg whites just until stiff peaks form. Gradually add the sugar beating well between each addition. Sift over the flour and fold through with the coconut and vanilla. Spread over the crumb base and bake in the preheated oven for 20 minutes. Remove and cool in pan for 20 minutes.
- Beat together the egg yolks, extra butter and sugar. Stir through the melted chocolate. Spread over the coconut layer and dot with raspberries. Bake for a further 45 minutes. Cool completely in pan on a wire rack. Cut into pieces and store in an airtight container, chilled, until required. Stand at room temperature for 30 minutes before serving.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Everyday Gourmet with Justine Schofield
