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'Iced Vovo' custard slice recipe
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Make-ahead Aussie Iced VoVo slice - Chill for best flavor!
Ingredients:
  • 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
Instructions:
  • In a saucepan, combine caster sugar, cornflour, and custard powder. Pour in half of the milk and whisk until smooth. Mix in the remaining milk, cream, vanilla, coconut essence (if using), and pink food gel. Whisk until well combined. Add egg yolks and continue whisking. Cook over medium-low heat for 5 minutes, stirring constantly until heated through. Increase heat to medium and cook for another 3-5 minutes until thick and smooth. Remove from heat and whisk in the butter. Transfer the mixture to a large bowl, cover with plastic wrap, and refrigerate for 6 hours or overnight.
  • Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Trim one side of one pastry sheet to create a rectangle. Place on the tray and cover with baking paper. Add another tray on top, weigh it down with a heavy dish, then bake for 20-25 minutes until golden and crisp. Remove from the oven, let it cool, and repeat with remaining pastry sheets.
  • Take the custard out of the fridge and whip it in a bowl using electric beaters for 1-2 minutes until it is smooth and creamy.
  • On a serving plate, create a base by spreading a thin layer of custard. Place a pastry sheet on top to keep the slice steady. Using a piping bag with a large fluted nozzle, pipe generous peaks of custard over the pastry. Drizzle raspberry jam, sprinkle desiccated coconut, and half of the crushed biscuits. Add another pastry sheet and repeat with custard, jam, coconut, and remaining biscuits. Add the final pastry sheet, spread jam down the center, pipe custard on each side, and sprinkle remaining coconut. Serve right away or chill until ready to enjoy.

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