This week, CW is feeling festive! To celebrate, food writer Libby Kimber brings you two Aussie Christmas classics with a twist.
Iced VoVo trifle
Image and text from Bake Australia Greatby Katherine Sabbath, photographer Jeremy Simons, Murdoch Books RRP $39.99.
- 2 x 85g packets raspberry jelly
- 250g caster sugar
- ½ cup (125ml) water
- 2 large egg whites
- 70 ml warm water
- 1 and a 1/2 tablespoons powdered gelatine
- 1 cup (150g) frozen raspberries, thawed and puréed
- 1 teaspoon vanilla extract
- Pink gel food colouring (optional)
- 1/2 cup (45g) fine desiccated coconut
Assembly and decoration
- 1 jam sponge roll (see tip)
- 3/4 cup (200g) thick Greek-style yoghurt
- 300ml single (pure) cream, whipped
- 6 Iced VoVo biscuits, diagonally sliced
To prepare the jelly layer: 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.
To prepare the raspberry marshmallow: 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 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, 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.
To assemble and decorate: Cut the jam roll into 2.5cm thick slices and arrange them around the side of the trifle bowl on top of the raspberry marshmallow layer. Spoon the yoghurt into the centre 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.
Recipe developed by Bernd Brademann, from Three Mills Bakery’s Beyond Bread and Butter by Zoe Young, Bernd Brademann, Louis Couttoupes and Kit Carpenter.
- 300g green (raw) prawn meat
- 2 egg yolks
- 30ml soy sauce
- 10ml sesame seed oil
- 45g ginger, grated
- 3 sprigs spring onion, finely sliced
- 100ml cottonseed oil
- 400ml vegetable oil
- 400g prawn mix
- 12 slices house sourdough, stale and thinly cut
- 100g black and white sesame seeds
- 120ml Chinese black vinegar
- 120ml Korean soy bean paste
Pat the prawn meat dry with a paper towel and place in a food processor with egg yolk, soy sauce, sesame oil, ginger and spring onion. Blend on high for 1 minute. Continue blending, slowly add cottonseed oil until combined. Place in a bowl covered with cling wrap and chill.
In a pan, add vegetable oil over medium heat. Spread the prawn mixture evenly across all slices of sourdough. Combine sesame seeds in a bowl. Dip prawn mixture side into the sesame seed mix. Pan fry for 1-2 minutes prawn mixture side down until puffed and golden brown. Flip and fry sourdough side for a further minute. Place onto a paper towel to dry off excess oil. Serve with vinegar and soy bean paste for dipping.