• 450 g fresh strawberries (hulls removed)
• 6 mini meringues
• 80 ml cranberry juice
• 450 ml cream

Chop the strawberries and place them in a bowl with the cranberry juice.  Cover with cling film and place in the fridge until ready to assemble the rest of the dessert.

Whip the cream to soft peaks.  Place the meringues in a plastic bag and crush with a rolling pin.

When ready to serve fold the cream, strawberries and crushed meringues together and spoon into glass dishes.  Decorate with extra strawberries and chocolate

• 150 g butter
• ¼ c caster sugar
• 1 egg
• 1 tsp vanilla essence
• 1 ¾ c flour
• 1 tsp baking powder
• ¼ c milk
• ½ c raspberry jam
• 2 c frozen raspberries
• For the topping:
• 100 g butter
• ¾ c caster sugar
• 2 eggs
• 3 c long thread coconut
• ½ c flour

Preheat the oven to 180 C, and prepare a 23 x 30 cm baking pan.

Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat until combined.  Fold in the flour and baking powder, then mix in the milk.  (The mixture will be soft.)

Dust your fingers with flour and then press the mixture into the baking pan.  Spread with jam and sprinkle the raspberries over evenly.

To make the topping, cream the butter and sugar add the eggs and then fold through the coconut and flour.  Spread this gently over the raspberries and bake for about 35 mins.