Preheat oven to 160˚C and line a baking tray with baking paper.

Whisk together the butter and sugar (sachet 1). Mix in the egg and raspberries, then fold in the blondie mix (sachet 2) to form a batter.

Spread the batter evenly in the prepared tin and bake for 18 minutes. In the meantime, get the coconut meringue hertzoggie topping ready.

Beat the egg whites until stiff, then fold the sugar and coconut into the egg white.

Remove the blondie from the oven and spread a layer of jam over the top, then spoon the coconut meringue over the jam.

Bake the blondie for a further 7-10 minutes until the meringue topping is golden. Remove from the oven and allow to cool before slicing.