RASPBERRY & CUSTARD COCONUT CRISPS
MAKES 20 These little gems are simple to make and burst with flavour. CRISPS
½ cup caster sugar
2 eggs, separated
2 cups desiccated coconut Pinch of salt TOPPING Store-bought custard
100ml cream, whipped stiff Raspberries, fresh or frozen Icing sugar, to dust
1 Preheat oven to 18 0°C. Line a tray with baking paper.
2 Whisk the sugar and egg yolks together until light, thick and creamy. In another bowl, whisk the egg whites to soft-peak stage. Fold into the egg-yolk mixture, along with the coconut and salt.
3 Drop large teaspoonfuls onto the tray. Flatten with the back of a spoon.
4 Bake for 10-15 minutes or until browned around the edges and golden in the middle. They will crisp as they cool.
5 For the topping, combine the custard and whipped cream, then fill a piping bag. Just before serving, top each crisp with this cheat’s crème patissiere and a raspberr y. Dust with icing sugar and serve.
R ASPBERRY & CUSTARD COCONUT CRISPS