Iced Vovo Trifle by Katherine Sabbath

Photography by Jeremy Simons

Photography by Jeremy Simons

ICED VOVO TRIFLE
Serves 20

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.

Jelly Layer
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.

Raspberry Marshmallow
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.

Storage

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

 

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Sushi salad by Shannon Martinez & Mo Wyse (Smith & Deli)

Photography by Bonnie Savage

Photography by Bonnie Savage

Sushi Salad
Serves 4–6 as a side salad

This salad is actually the inside of an avocado roll. It’s like eating a giant bowl-sized avocado sushi roll, but better. It’s hands down one of the best and best-selling salads at the Deli. Scratch that: it’s the best Deli item there is.

As in, people line up for this in the same way they line up for their favourite doughnuts, and they’re always disappointed when we sell out.

If you want to make this more of a meal, don’t be afraid to throw in some vegan prawns or tuna, etc. For some crunchy added fun, toss in some wasabi peas.

200 g (7 oz/1 cup) long-grain rice, cooked and cooled
95 g (3¼ oz/½ cup) black rice, cooked and cooled
1 avocado, stone removed, cut into 1 cm cubes
50 g (1¾ oz/¹/³ cup) Japanese pink pickled ginger
1 Lebanese cucumber, quartered, seeds removed and flesh diced
2 handfuls of snow pea sprouts, torn (or whatever greens you like)
10 g (¼ oz) dried seaweed, soaked in water to re-hydrate then roughly chopped (see Note)
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

Dressing
1 nori (seaweed) sheet
½ tablespoon sesame oil
160 g (5½ oz/²/³ cup) Mayonnaise
1½ tablespoons rice-wine vinegar
2 tablespoons juice from the pickled ginger
2 teaspoons soy sauce
1 teaspoon salt

First, make the dressing. On a gas stove, turn a flame on high and pass the nori sheet over the fire until it starts to curl and toast. If you don’t have a gas stove, put the sheet in a dry frying pan and turn it until crispy. Blitz to a powder in a blender, or grind it in a mortar and pestle.

In a bowl, mix the nori powder with all the remaining dressing ingredients until well combined.

Combine all the salad ingredients in a bowl, pour over the dressing and toss to coat. Serve cold.

Note: When we say your favourite seaweed, we mean it: use kelp, wakame, anything. Or you can use a pre-made seaweed salad. If you do, use a minimum of 100 g but, really, as much as you want. Nori powder is an awesome culinary secret weapon, especially for any dish requiring a little extra saltiness.

Recipe extract from Smith & Deli: Food from our Deli (That Happens To Be Vegan) by Shannon Martinez & Mo Wyse. Photography by Bonnie Savage, published by Hardie Grant.