Ingredients
Crisps
Topping
Method
1.Preheat oven to 180°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 raspberry. Dust with icing sugar and serve.
