Iced vovo slice

Australian Women’s Weekly NZ - - CONTENTS -

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

PINK MARSHMALLOW

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.

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