Iced vovo slice
SERVES 16 PREP AND COOK TIME 1 HOUR
¾ cup (165g) brown sugar ¾ cup (120g) coarse semolina ¾ cup (110g) self-raising flour ¼ teaspoon baking powder 150g butter, melted ¼ cup (80g) raspberry jam ¼ cup (20g) moist coconut flakes
1 cup (220g) caster sugar 1 cup (250ml) water 1½ tablespoons powdered gelatine ½ teaspoon vanilla extract few drops rose pink food colouring 1 Preheat the oven to 170°C (150°C fanforced). 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 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 mediumhigh 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.