For the ladyfinger biscuits:
3 eggs, separated
6 tablespoons (75g) granulated/white/caster sugar
3/4 cup (95g) cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp cornflour/cornstarch)
6 tablespoons (50g) icing/confectioner's sugar
To dip: 2.5 cups (about 250g) icing/confectioner's sugar + 4 tbsp cocoa powder sifted together, 1/3 cup milk, 10g butter (about 1 tbsp), 100g dark/semi-sweet chocolate, 1 cup dessicated coconut

For the mock cream filling:
(adapted from this recipe, can be substituted with fresh cream whipped with a bit of icing sugar or skipped entirely)
110g (about 1/2 cup) butter, softened
120g (about 3/4 cup) icing/confectioner's sugar, sifted
Boiling water, about 60ml (1/3 cup)
Cold water, about 40ml (about 2 tbsp)

About 1/2 cup raspberry jam, strained to remove seeds