John Myers
Ingredients for 4 servings:
- 150 g butter
- 180 g sugar
- 300 g flour, sifted
- 1 tsp baking powder
- 40 g cocoa powder
- 2 eggs
- 2 tbsp milk, if desired
- 350 g cream
- 50 g coconut flakes
- 350 g raspberries, frozen
- 3 sheets of gelatin
- 2 egg whites
- 2 packets of vanilla sugar
- Flour for the work surface
Instructions
Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 10 minutes
For the chocolate hearts, knead the butter, 100g sugar, flour, baking powder, cocoa powder, and eggs until smooth. Add 2 tablespoons of milk if needed. Wrap the dough in plastic wrap and chill for 30 minutes. Preheat oven to 155°C (fan). Roll out the dough on a floured surface until about 4mm thick. Cut out hearts until all the dough is used up. Place on a baking sheet lined with baking paper and bake in a hot oven for about 12 minutes. This can be prepared a few days in advance. For the coconut cream, put the cream and coconut flakes in a saucepan and bring to a boil, then let it stand for about 10 minutes, then pass through a sieve and let the coconut cream cool for 1 hour. Meanwhile, bring the raspberries to a boil with 40g of sugar, then pass through a sieve. Dissolve the gelatine according to the package instructions and fold in. Beat the egg whites until stiff peaks form and gradually add 40g of sugar. Whip the cream with vanilla sugar, fold in the egg whites. Pour into glasses and marble with raspberry sauce. Chill for about 3 hours. Garnish with the chocolate hearts and roses, if desired, and add a few fresh raspberries for decoration. Place the remaining chocolate hearts on a plate or store in a tin.
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