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.

  • 25 mins preparation
  • 35 mins cooking
  • 1 hr marinating
  • Serves 16
  • Print


Iced vovo slice
  • 3/4 cup (165g) brown sugar
  • 3/4 cup (120g) coarse semolina
  • 3/4 cup (110g) self-raising flour
  • 1/4 cup baking powder
  • 150 gram butter, melted
  • 1/4 cup (80g) raspberry jam
  • 1/4 cup (20g) moist coconut flakes
Pink marshmallow
  • 1 cup (220g) caster sugar
  • 1 cup (250ml) water
  • 1 1/2 tablespoon powdered gelatine
  • 1/2 cup vanilla extract
  • few drops rose pink food colouring


Iced vovo slice
  • 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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