Iced VoVo Meringue Cake
May we present, the Iced VoVo Meringue Cake? Our little nod to the iconic Aussie biscuit, with flavours of shortbread, raspberry and pink marshmallow
May we present, the Iced VoVo Meringue Cake? Our little nod to the iconic Aussie biscuit, with flavours of shortbread, raspberry and pink marshmallow...though no marshmallows were hurt during the creation of the dessert. It is REALLY good. It is REALLY pretty and you and anyone who eats it will agree. I think it gets better by being in the fridge for a little moment, say 3-4 days as long as your raspberries are super fresh.
I found an interesting article about the origin of Iced VoVos being not Australian, but rather first created in New Zealand...is nothing sacred? First the pav and now these? But it was well researched...and he could be right. That aside, I am not a huge fan of any purchased commercial 'biscuit', 'cookie' or whatever you call them in your part of the world...this cake though? Could be book worthy! Delish.
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Base
- 200 Grams egg whites
- 1 Teaspoon cream of tartar
- 250 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams Butter Shortbread premade and crumbled Recipe
-
Raspberry Cream
- 400 Grams cream BUY
- 50 Grams Raspberry Coulis Recipe
-
The Rest
- 200 Grams Raspberry Jam Recipe
- 50 Grams Raspberry Coulis Recipe
- 200 Grams fresh raspberries
- Mini Meringues (optional, but very cute) Recipe
- a little Desiccated Coconut to garnish
Do
- 1
To make the meringue cake, preheat oven to 170°C and line the base and sides of a 20cm springform tin. Set aside.
- 2
Place egg whites and cream of tartar into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
- 3
Wipe the inside of the lid to remove condensation being careful not to put any water into the meringue inadvertently.
- 4
Add the sugar, 1 tsp at a time through the hole in the lid 6 min/50°C/Butterfly/speed 3/MC off.
- 5
Remove the Butterfly. Fold the shortbread through the meringue with a spatula.
- 6
Spread into the prepared springform tin, flattening the top. Place into the oven, reduce temperature to 150°C and bake for 45 minutes. Leave in the oven with the door slightly ajar until completely cold. Remove from the tin carefully. Place onto serving plate or dish of choice.
- 7
To make the raspberry cream, insert Butterfly into the Thermomix bowl. Pour in cream and raspberry coulis. Whip 20 sec/Butterfly/speed 4. Or until soft peaks form.
- 8
To assemble the cake, spread a generous layer of raspberry jam on the meringue base. Top with raspberry cream. Drizzle raspberry coulis on top and decorate with fresh raspberries and mini meringues. Sprinkle with coconut as desired.
- 9
This keeps really well in the fridge for up to a week depending on the freshness of your raspberries. You can premake all the components days in advance; shortbread, raspberry coulis, raspberry jam, meringues.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
