QUEEN LOUISE SLICE

see picture

100gm butter
3 tbs castor sugar, fine grain white sugar
2 egg yolks
1 & 1/4 cups self raising flour
2 tbs berry jam
1 cup mixed berries, fresh or frozen
2 egg whites
1/2 cup castor sugar
1/2 cup dessicated coconut

Preheat oven to 170'C. Line a 20x 30 cm slice tine with baking paper.

Cream butter and first measure of castor sugar until pale.
Beat in egg yolks one at a time, then stir in flour.

Press into lined tin and bake for 20 minutes.

When cooled, don't need to wait until completely cold, spread with jam and top with berries, doesn't matter if they are still frozen.

Beat egg whites until stiff, add second measure of sugar and beat until glossy. Fold in coconut.

Spoon meringue over berries making certain they are covered and bake for another 25 minutes, until golden.

Cool before cutting into even sized squares.

Very yummm and the berries stop it from being too sweet.

I doubled the mixture and wanted more meringue so used a total of 5 eggs. I also added about 2 tablespoon of milk to the base mixture and it was still very stiff to press into the baking tin. This did not make the base cake-like. My slice tin was only slightly larger than normal and I didn't think the base was too thick.

I made this for Mum's 95th birthday and served it for afternoon tea. Left over's kept well for several days although I think it would go mouldy in warm weather as it became very moist. Can be served with a little whipped cream on the side and make a nice dessert.