1 sheet frozen shortcrust pastry, thawed
1 tablespoon boiling water
2 teaspoons powdered gelatine
1 1/2 cups frozen raspberries
100g marshmallows (pink and white)
1 cup boiling water
85g packet raspberry jelly
300ml cream, whipped
2 tablespoons icing sugar mixture
Teaspoon of pink food colouring
Desiccated coconut to serve
Grease and flour a 37cm x 23cm non-stick flan tin.
Lay pastry over the top of flan tin, pressing into sides and corners. Cut off excess pastry over sides. Bake in a 180-degree oven for 15-25 minutes, until lightly golden brown.
In a small bowl, add boiling water and gelatine. Stir to combine and set aside.
Heat a large saucepan over a medium to high heat and add raspberries and marshmallows and stir with wooden spoon until marshmallows have melted. Add gelatine mixture and stir. Remove from heat.
In another bowl, add boiling water and contents of jelly sachet. Stir until dissolved.
Add marshmallow and raspberry mixture to bottom of cooked flan. Smooth out with spatula to form an even layer. Refrigerate for 30 minutes.
Pour cooled jelly mixture over the top, and smooth out to create even layer. Refrigerate until set.
In a bowl, add whipped cream, icing sugar mixture and food colouring. Stir to combine. Spoon contents into a piping bag with small nozzle attached.
Working from left to right on the longest side, pipe 12 balls on top of the flan side by side. Repeat for another 2 rows, so there are 3 rows of piped balls all together. Leave a gap in the centre and then repeat the process again, creating another 3 rows of 12 balls on the other side of the flan.
Dust with desiccated coconut and serve.