Makes 20


1 cup flour

4 eggs

½ cup sugar

1/2 jar Bonne Maman

Raspberry Preserves

¼ cup dried coconut


  1. Preheat the oven to 350°F
  2. Sieve the flour into a large bowl. Break the eggs into a glass bowl over a pan of simmering water, add the sugar & whisk until the mixture has doubled in volume. Remove from heat & continue whisking until mixture has cooled to room temperature.
  3. Gently fold in the flour & pour the mixture into a 13 x 10 inch rectangular baking tin lined with greaseproof paper.
  4. Bake for 25 minutes, then leave to cool on a wire rack. Cut the sponge into 2 x 2 inch cubes, cover each one with a thin layer of jam and roll in the coconut to serve.

Courtesy of Bonne Maman