Raspberry coconut cream | Women's Weekly Food
Take an eaton mess, replace the pav with macaroons and add some custard and you have this deliciously layered raspberry dessert in mere moments.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 1/4 cup (310ml) thickened (heavy) cream
- 2 tablespoons sifted icing
- 2/3 cup (160ml) thick vanilla custard
- 100 grams (3 ounces) crumbled coconut macaroons.
- 125 grams (4 ounces) fresh or frozen raspberries
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