ICED VOVO TRIFLE
The Iced VoVo is the crochet-loving fashionista of the biscuit world. This pastel beauty was brought to us in 1906 by the American-owned Australian-based biscuit company, Arnott’s. In this trifle, we celebrate the iconic flavours of Iced VoVo’s sticky raspberry, with soft panels of pink sweetness and a delicate sprinkling of coconut. A trifle is a top dessert because it makes a beautiful table decoration, as well as tasting great. I think this has got to be the prettiest one on the shelf.
2 x 85 g (3 oz) packets raspberry jelly
Prepare one of the packets of jelly according to the packet instructions. Pour the jelly into a large trifle bowl and refrigerate for at least 1 hour.
Prepare the second packet of jelly according to the packet instructions, using only half the quantity of water to ensure the jelly sets firm enough to hold its shape when cut. Pour the jelly into a small straight-sided dish and refrigerate for at least 3 hours. Once the jelly has set, cut it into cubes.
250 g (9 oz) caster sugar
½ cup (125 ml) water
2 large egg whites
70 ml (2¼ fl oz) warm water
1½ tablespoons powdered gelatine
1 cup (150 g) frozen raspberries, thawed and puréed
1 teaspoon vanilla extract
Pink gel food colouring (optional)
½ cup (45 g) fine desiccated coconut
Place the sugar and ½ cup of water in a large heavy-based saucepan. Bring to the boil over high heat, without stirring. Once the syrup reaches 110°C (230°F) on a candy thermometer, use an electric mixer to whip the egg whites into firm peaks. Continue cooking the syrup.
Meanwhile, pour the warm water into a small bowl and add the gelatine.
When the syrup reaches 120°C (250°F), remove the pan from the heat and gently stir in the gelatine mixture until well combined. With the mixer on the highest speed, continue to whip the egg whites whilst carefully pouring in the hot syrup. Whip until the mixture thickens and increases in volume, but remains pourable. Add the raspberry purée, vanilla and food colouring, if using. Working quickly, pour three-quarters of the marshmallow over the set jelly. Refrigerate for at least 1 hour or until completely set.
Pour the extra marshmallow into a small, greased straight-sided dish and refrigerate for at least 1 hour. Once set, cut into cubes and roll in the coconut.
Assembly and decoration
1 jam sponge roll
¾ cup (200 g) thick Greek-style yoghurt
300 ml (10½ fl oz) single (pure) cream, whipped
6 Iced VoVo biscuits, diagonally sliced
Cut the jam roll into 2.5 cm (1 inch) thick slices and arrange them around the side of the trifle bowl on top of the raspberry marshmallow layer.
Spoon the yoghurt into the center of the trifle, inside the border created
by the jam roll slices.
Cover the top of the trifle with large dollops of the whipped cream.
Arrange the jelly cubes, raspberry marshmallow cubes and Iced VoVo biscuits on top of the trifle.
This trifle is best served chilled and eaten on the day of decorating. It can be refrigerated for up to 5 days, but the Iced VoVo biscuits and jam sponge roll will soften.
The jelly and marshmallow layers, jelly cubes and marshmallow cubes can be prepared up to 2 days in advance and stored in the refrigerator. Cover the trifle bowl and store the jelly cubes and marshmallow cubes in airtight containers.
Images and text from Bake Australia Great by Katherine Sabbath, photographer Jeremy Simons, Murdoch Books RRP $39.99, available from 1 October.
You can follow Katherine on Instagram @katherine_sabbath