Ingredients:
2 egg whites
¾ cup desiccated coconut
¾ cup shredded coconut
1/3 cup caster sugar
3 teaspoons gelatine
¼ cup water
500g cream cheese, softened
½ cup caster sugar, extra
300mL cream
1 teaspoon vanilla extract
300g raspberries
Cooks Tools:
Measuring cups/spoons/jug
Square cake pan
Baking paper
Whisk
Wooden spoon
Medium bowl x2
Heatproof jug
Small saucepan
Sieve?
Blender
Knife
Step 1: Preheat oven to 180°C/160°C fan-forced. Grease deep 19cm- square cake pan; line base and sides with baking paper 5cm over sides.
Step 2: Beat egg whites lightly in medium bowl, stir in coconuts and sugar; press mixture firmly over base of pan. Bake base 15 minutes or until browned lightly. Cool.
Step 3: Meanwhile, sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves. Cool 5 minutes.
Step 4: Beat cream cheese and extra sugar in medium bowl with electric mixer until smooth; beat in the cream and extract. Stir in gelatine mixture.
Step 5: Sprinkle half the raspberries over the coconut base; spread with filling. Blend or process remaining raspberries; strain. Drizzle raspberry puree over filling; pull skewer backwards and forwards several time for marbled effect. Refrigerate overnight or for 3 hours.
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