Original recipe by Chelsea Winter
Base
- 150g butter
- 1/2 cup caster sugar
- 2 large free-range egg yolks
- 2 tsp vanilla essence or paste
- 1 cup plain flour
- 1/2 tsp baking powder
- 1/3 cup ilk
- 1/3 cup desiccated coconut
Berry filling
- 3 cups frozen raspberries
- 1/3 cup sugar
- pinch salt
Meringue topping
- 2 large free-range egg whites
- 1/3 cup caster sugar
- 1/3 cup shredded coconut
Method
Preheat the oven to 180C regular bake and set a rack just below the centre of the oven. Line a 20cm square slice tin with baking paper so it goes right up the sides.
To make the base, cream the butter and sugar with an electric beater or cake mixer for 5 minutes until pale. Add the egg yolks one at a time, beating for 30 seconds after each addition. Beat in the vanilla. Sift in the flour and baking powder, and stir to combine. Add the milk and coconut and fold to combine. Press into the slice tin (it will be sticky so place a sheet of cling wrap over it before you press it with your fingers). Bake in the oven for 15 minutes. Set aside to cool.
To make the filling, add the raspberries, sugar and salt to a medium saucepan with a tablespoon of water and set over a medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, or until thickened. Remove from the heat and leave to cool.
To make the topping, add the egg whites to a clean mixing bowl. Add the sugar a tablespoon at a time beating at a medium speed until stiff peaks form. The mixture should now be thick and glossy.
Pour the berry filling over the cooled base and spread it out to the edges with a spatula. Scrape the meringue over the top, smooth with a spatula. Bake in the oven for 20 minutes until the meringue is golden brown. Add the shredded coconut with 10 minutes to go. Remove from the oven and allow to cool then lift from the tin.
Cut into squares and serve. Once cooled, it will keep in an airtight container in the fridge for a few days.
What they learnt - If the raspberry sauce does not thickened, increase the heat and don't stir too often. The slice is also easier to cut when it is chilled. So, try to be patient and wait till it is chilled before cutting.
For fun - replace the raspberries with mix berries or blue berries. You can also replace caster sugar with muscovodo or brown sugar.
Preheat the oven to 180C regular bake and set a rack just below the centre of the oven. Line a 20cm square slice tin with baking paper so it goes right up the sides.
To make the base, cream the butter and sugar with an electric beater or cake mixer for 5 minutes until pale. Add the egg yolks one at a time, beating for 30 seconds after each addition. Beat in the vanilla. Sift in the flour and baking powder, and stir to combine. Add the milk and coconut and fold to combine. Press into the slice tin (it will be sticky so place a sheet of cling wrap over it before you press it with your fingers). Bake in the oven for 15 minutes. Set aside to cool.
To make the filling, add the raspberries, sugar and salt to a medium saucepan with a tablespoon of water and set over a medium heat. Bring to a simmer, stirring occasionally for about 15 minutes, or until thickened. Remove from the heat and leave to cool.
To make the topping, add the egg whites to a clean mixing bowl. Add the sugar a tablespoon at a time beating at a medium speed until stiff peaks form. The mixture should now be thick and glossy.
Pour the berry filling over the cooled base and spread it out to the edges with a spatula. Scrape the meringue over the top, smooth with a spatula. Bake in the oven for 20 minutes until the meringue is golden brown. Add the shredded coconut with 10 minutes to go. Remove from the oven and allow to cool then lift from the tin.
Cut into squares and serve. Once cooled, it will keep in an airtight container in the fridge for a few days.
What they learnt - If the raspberry sauce does not thickened, increase the heat and don't stir too often. The slice is also easier to cut when it is chilled. So, try to be patient and wait till it is chilled before cutting.
For fun - replace the raspberries with mix berries or blue berries. You can also replace caster sugar with muscovodo or brown sugar.
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