Ingredients

Method

• 4 free-range egg whites
• 50 g caster sugar
• 200 g coconut flakes
• ½ cup frozen mixed berries, roughly blended
• 1 t rose syrup
• 1 cup cream, whipped
• 250 g fresh strawberries, sliced

Method

Ingredients

Preheat the oven to 200°C. Beat the egg whites and caster sugar until stiff peaks form. Fold in the coconut flakes and spoon the mixture into individual rounds onto a silpad or a baking tray covered with baking paper.
Bake for 15 to 20 minutes, or until crisp and golden. Fold the puréed frozen berries and rose syrup into the whipped cream and spread on top of each coconut wafer. Add a few sliced strawberries and stack. Serve immediately.