Iced vovo slice

With a delicious cake base topped with raspberry jam and homemade marshmallows, this tasty take on the classic Australian iced vovo biscuits is the perfect treat for dessert.
marshmallow slice recipe


Pink marshmallow


1.Preheat the oven to 170°C (150°C fan- forced). Grease a 20cm x 30cm slice pan. Line the base and long side with baking paper, allowing the paper to come 3cm above the top of the pan.
2.Combine sugar, semolina, flour and baking powder in a large bowl. Stir in melted butter; mix until well combined. Press mixture over base of prepared pan. Bake for 25 minutes or until browned. Cool.
3.Meanwhile, to make pink marshmallow; combine the sugar and water in a medium saucepan; sprinkle over gelatine. Stir over low heat until sugar is dissolved. Bring mixture to the boil; boil, uncovered, over medium-high heat for 7 minutes. Remove the saucepan from the heat and transfer mixture to the bowl of an electric mixer. Cool to room temperature.
4.Meanwhile, lift the base from the pan and place onto a board; spread with jam.
5.Add vanilla and food colouring to gelatine mixture; beat on high speed until thick and fluffy. Spread marshmallow over jam, then sprinkle with coconut. Stand slice for 1 hour or until set before cutting.

Not suitable to freeze or microwave.


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