Untitled-29`

Ingredients

Base

225g/8oz Odlums Cream Plain flour

125g/4oz Butter/Margarine (room temperature)

1 Tablespoon Caster Sugar

3 Egg Yolks

1-2 Tablespoons cold Water

Filling

Raspberry Jam (5 Tablespoon approx)

Topping

3 Egg Whites

Pinch of Salt

175g/6oz Caster Sugar

75g/3oz Shamrock Desiccated Coconut

To Finish

Caster Sugar

 

Method

  1. Preheat oven to 170°C/325°F/Gas 3. Lightly grease a swiss roll tin 28cms x 18cms/11” x 7” approx.
  2. Put the flour into a mixing bowl, coarsely rub in the margarine or butter. Add the egg yolks and the water if required to mix to a stiff dough. Lightly knead in some flour, then cover and leave in a fridge for about 15 minutes.
  3. Roll out the pastry and use to line the prepared tin.
  4. Spread the jam on the pastry and return to the fridge while making the meringue.
  5. Put the egg whites and the pinch of salt into a mixing  bowl and beat until rather stiff then gradually beat in the sugar. The mixture will be stiff and shiney!
  6. Finally stir in the coconut. Spread the meringue topping over the jam, dredge with some caster sugar and bake for about 30 minutes until golden brown.
  7. Remove from oven and allow to cool for a few minutes before cutting into slices and serving!