Recipe may contain gluten, peanuts, tree nuts, milk and soy.
You can assemble this Aussie Iced VoVo-inspired slice a day ahead of serving. Just pop it in the fridge in an air-tight container!
250g caster sugar
105g (3/4 cup) cornflour
70g (1/2 cup) custard powder
750ml (3 cups) milk
250ml (1 cup) thickened cream
2 tsp vanilla bean paste
2 tsp coconut essence (optional)
Pink gel food colouring, to tint
3 egg yolks
60g butter, chopped
3 sheets frozen puff pastry, just thawed
80g (1/4 cup) raspberry jam
20g (1/4 cup) desiccated coconut
6 Iced Vovo biscuits, coarsely crushed
4 Method Steps
Step 1Place the caster sugar, cornflour and custard powder into a saucepan. Add half the milk and whisk until no lumps remain. Add remaining milk, cream, vanilla, coconut essence (if using) and a few drops of pink food gel. Whisk to combine. Add egg yolks and whisk until well combined. Place over medium-low heat and whisk continuously for 5 minutes or until heated through. Increase heat to medium. Cook, whisking continuously, for a further 3-5 minutes or until thickened and smooth. Remove from heat and whisk in the butter. Pour mixture into a large bowl. Cover the surface with plastic wrap. Place in the fridge for 6 hours or overnight.
Step 2Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Trim a 6cm strip from 1 side of 1 pastry sheet to make a rectangle. Place on the lined baking tray. Cover pastry rectangle with a sheet of baking paper. Top with another baking tray and weigh down with a heavy baking dish. Bake for 20-25 minutes or until pastry is golden and crisp. Remove from the oven. Lift off the baking dish and tray and set aside to cool completely. Repeat with the remaining 2 pastry sheets.
Step 3Remove the custard from the fridge. Use electric beaters to beat the custard in a bowl for 1-2 minutes or until smooth and creamy.
Step 4To assemble the slice, spread a little custard into the centre of a serving plate. Top with 1 pastry sheet (this stops the slice from moving on the plate). Use a piping bag fitted with a large fluted nozzle to pipe wide peaks of custard onto the pastry. Drizzle 1 tbs raspberry jam over the custard. Sprinkle with 1 tbs desiccated coconut and half of the crushed biscuits. Place another pastry sheet on top and repeat with another layer of custard, 1 tbs jam, 1 tbs coconut and remaining biscuits. Top with the final layer of pastry. Spread the remaining jam down the centre of the pastry. Pipe peaks of custard either side of the jam. Sprinkle with remaining coconut. Serve immediately or place in the fridge until ready to serve.