1. Spread raspberry jam at bottom of a pie dish.
2. Beat egg yolks with 1-2 oz. sugar, add the crumbs and coconut.
3. Heat milk, pour over egg mixture and put into dish.
4. Bake for approximately 45 minutes in very moderate oven (350°F) until just firm.
5. Spread raspberry jam on top.
6. Whisk egg whites stiffly, fold in 2 oz. sugar and coconut. Do this very carefully to keep fluffy texture of meringue.
7. Pile on sweet.
8. Decorate with cherries and angelica.
9. Set for 15-25 minutes in very moderate oven just golden brown.
10. Serve hot.

Ingredients:

 raspberry jam
2 oz. desiccated coconut plus 1 level tablespoon for meringue
2 oz breadcrumbs
angelica
1 pint milk
2 large eggs
3-4 oz. sugar
cherries

Cooking time: 1-1,5 hours