I made this yesterday and it was so delicious and was gone within 2 hours

•  INGREDIENTS

• Base​

• 
  100g Arnott’s Iced VoVo biscuits
• 
  150g plain sweet biscuits
• 
  130g unsalted butter, melted

• Marshmallow filling​

• 
  150g pink marshmallows
• 
  1 tbsp milk
• 
  2 drops pink food colouring
• 
  200ml thickened cream
• 
  1 tsp vanilla bean paste

• Raspberry jelly​

• 
  2 McKenzie’s gelatine leaves
• 
  1 cup frozen raspberries
• 
  1/3 cup water
• 
  1 tbsp caster sugar

• Topping​

• 
  400ml thickened cream
• 
  2 drops pink food colouring
• 
  1 tbsp moist coconut flakes

METHOD

• Step 1
  To make the base, spray a 35x11cm (base measurement) fluted tart tin, with removable base, with canola oil. In a food processor, blitz combined biscuits until finely crushed. Add butter. Process to combine. Use a glass to spread and press mixture firmly over base and sides of prepared tin (see notes). Place in the fridge for 1 hour.
• 
  Step 2
  To make marshmallow filling, stir marshmallows and milk in a saucepan over medium-low heat for about 3 minutes or until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Stir in food colouring. Set aside, stir occasionally, for about 6 minutes to cool (see notes).
• 
  Step 3
  Use an electric beater to beat cream and vanilla bean paste in a bowl until firm peaks form. Gently fold half the cream mixture into the marshmallow. Fold in the remaining cream until combined. Spoon over the biscuit base and smooth the surface. Place in the fridge for 2 hours or until firm.
• 
  Step 4
  Meanwhile, to make raspberry jelly, place gelatine leaves in a bowl and cover with cold water. Set aside for 6 minutes to soften. Stir the raspberries, water and sugar in a saucepan over medium-low heat for 1 minute or until sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until raspberries collapse. Squeeze excess liquid from gelatine leaves and add to raspberry mixture. Stir until gelatine dissolves. Strain mixture through a sieve into a bowl. Discard the seeds (see notes). Set aside, stirring occasionally, for 25 minutes to cool.
  • Step 5
    Carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.
  • 
    Step 6
    To make topping, use an electric beater to beat the cream in a bowl until firm peaks form. Stir in food colouring. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe rosettes in 2 rows along the 2 long sides of the tart (see notes).
  • 
    Step 7
    Sprinkle with coconut flakes.

• RECIPE NOTES​

  Follow these handy hints:
  • To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream.
  • For a clear raspberry jelly, use gelatine leaves – if you make it with gelatine powder, the jelly may be cloudy.
  • For a firm tart that's easy to slice, keep it in the fridge until serving – if it gets too warm, it may crumble when sliced.

 

[Rhondda@Benji]

Just looking at this brought back so many memories. Your Iced Volvo Tart Looks beautiful.

 

[Joseph Gallina]

I made this yesterday and it was so delicious and was gone within 2 hours
View attachment 23569

•  INGREDIENTS

• Base​

• 
  100g Arnott’s Iced VoVo biscuits
• 
  150g plain sweet biscuits
• 
  130g unsalted butter, melted

• Marshmallow filling​

• 
  150g pink marshmallows
• 
  1 tbsp milk
• 
  2 drops pink food colouring
• 
  200ml thickened cream
• 
  1 tsp vanilla bean paste

• Raspberry jelly​

• 
  2 McKenzie’s gelatine leaves
• 
  1 cup frozen raspberries
• 
  1/3 cup water
• 
  1 tbsp caster sugar

• Topping​

• 
  400ml thickened cream
• 
  2 drops pink food colouring
• 
  1 tbsp moist coconut flakes

METHOD

• Step 1
  To make the base, spray a 35x11cm (base measurement) fluted tart tin, with removable base, with canola oil. In a food processor, blitz combined biscuits until finely crushed. Add butter. Process to combine. Use a glass to spread and press mixture firmly over base and sides of prepared tin (see notes). Place in the fridge for 1 hour.
• 
  Step 2
  To make marshmallow filling, stir marshmallows and milk in a saucepan over medium-low heat for about 3 minutes or until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Stir in food colouring. Set aside, stir occasionally, for about 6 minutes to cool (see notes).
• 
  Step 3
  Use an electric beater to beat cream and vanilla bean paste in a bowl until firm peaks form. Gently fold half the cream mixture into the marshmallow. Fold in the remaining cream until combined. Spoon over the biscuit base and smooth the surface. Place in the fridge for 2 hours or until firm.
• 
  Step 4
  Meanwhile, to make raspberry jelly, place gelatine leaves in a bowl and cover with cold water. Set aside for 6 minutes to soften. Stir the raspberries, water and sugar in a saucepan over medium-low heat for 1 minute or until sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until raspberries collapse. Squeeze excess liquid from gelatine leaves and add to raspberry mixture. Stir until gelatine dissolves. Strain mixture through a sieve into a bowl. Discard the seeds (see notes). Set aside, stirring occasionally, for 25 minutes to cool.
  • Step 5
    Carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.
  • 
    Step 6
    To make topping, use an electric beater to beat the cream in a bowl until firm peaks form. Stir in food colouring. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe rosettes in 2 rows along the 2 long sides of the tart (see notes).
  • 
    Step 7
    Sprinkle with coconut flakes.

• RECIPE NOTES​

  Follow these handy hints:
  • To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream.
  • For a clear raspberry jelly, use gelatine leaves – if you make it with gelatine powder, the jelly may be cloudy.
  • For a firm tart that's easy to slice, keep it in the fridge until serving – if it gets too warm, it may crumble when sliced.

What a great recipe to fuel, diabetes, pre-diabetes, insulin resistance and cardiovascular disease. Whether you have it occasionally or regularly I would hate to think what the sugar count is in one slice Wow! get rid of it and the contents from your diet

 

[Suzanne rose]

What a great recipe to fuel, diabetes, pre-diabetes, insulin resistance and cardiovascular disease. Whether you have it occasionally or regularly I would hate to think what the sugar count is in one slice Wow! get rid of it and the contents from your diet

I'm sorry you feel this way but this is a great Aussie slice great for a special occasion. There is actually not that much sugar in it.

You sometimes need to add a little life's pleasures to your life.

To me, I don't smoke , I don't drink and these out weigh those so a little sugar fix is my go to

 

[Joseph Gallina]

I'm sorry you feel this way but this is a great Aussie slice great for a special occasion. There is actually not that much sugar in it.

You sometimes need to add a little life's pleasures to your life.

To me, I don't smoke , I don't drink and these out weigh those so a little sugar fix is my go to

Yes, I understand what you are saying, and I whole heartedly agree it's just that there's no need to promote it on a site where advice on healthy living should be the main focus and not advertising these sorts of foods. People can do enough damage for themselves without being led a little more. The problem is people do not understand the notion of moderation and as a consequence their health deteriorates, particularly in our senior years. There are many alternative recipes for deserts out there that do not contain sugar or high carbs. I would much rather see Seniors Discount Club promoting and advertising this as well as health, lifestyle and fitness. There's no need to advertise this or other foods from fast food outlets like KFC or McDonalds as is the case now. Instead, Seniors Discount should be first and foremost leaders in where the best buys are in terms of good quality meats, pasture raised eggs, organic vegetables, good low carb no sugar recipes, current trends and research into how to prevent or reverse current old age diseases like diabetes, insulin resistance, obesity etc. So, whilst I understand what you are saying my motive is not about being a stick in the mud it's about what this site and others like it should be about and re-directing priority. But thank you for being courteous in your previous response.

 

[Joseph Gallina]

Yes, I understand what you are saying, and I whole heartedly agree it's just that there's no need to promote it on a site where advice on healthy living should be the main focus and not advertising these sorts of foods. People can do enough damage for themselves without being led a little more. The problem is people do not understand the notion of moderation and as a consequence their health deteriorates, particularly in our senior years. There are many alternative recipes for deserts out there that do not contain sugar or high carbs. I would much rather see Seniors Discount Club promoting and advertising this as well as health, lifestyle and fitness. There's no need to advertise this or other foods from fast food outlets like KFC or McDonalds as is the case now. Instead, Seniors Discount should be first and foremost leaders in where the best buys are in terms of good quality meats, pasture raised eggs, organic vegetables, good low carb no sugar recipes, current trends and research into how to prevent or reverse current old age diseases like diabetes, insulin resistance, obesity etc. So, whilst I understand what you are saying my motive is not about being a stick in the mud it's about what this site and others like it should be about and re-directing priority. But thank you for being courteous in your previous response.

100g Arnott’s Iced VoVo biscuits
150g plain sweet biscuits
Marshmallow filling
150g pink marshmallows
Raspberry jelly
1 tablespoon of caster sugar

Thats a stack of sugar. I don't even think my calculator would be able to come up with how many grams of sugar there is given the amount!

Not to mention of course using canola oil, which is a vegetable seed oil and is extremely damaging to our health. About the only healthy ingredients are the raspberries and the thickened cream and maybe the coconut flakes (depending on the quality). So, things like thickened cream (again depending on the quality) contain good fats are not the issue, sugar is.

 

[NotNats]

I made this yesterday and it was so delicious and was gone within 2 hours
View attachment 23569

•  INGREDIENTS

• Base​

• 
  100g Arnott’s Iced VoVo biscuits
• 
  150g plain sweet biscuits
• 
  130g unsalted butter, melted

• Marshmallow filling​

• 
  150g pink marshmallows
• 
  1 tbsp milk
• 
  2 drops pink food colouring
• 
  200ml thickened cream
• 
  1 tsp vanilla bean paste

• Raspberry jelly​

• 
  2 McKenzie’s gelatine leaves
• 
  1 cup frozen raspberries
• 
  1/3 cup water
• 
  1 tbsp caster sugar

• Topping​

• 
  400ml thickened cream
• 
  2 drops pink food colouring
• 
  1 tbsp moist coconut flakes

METHOD

• Step 1
  To make the base, spray a 35x11cm (base measurement) fluted tart tin, with removable base, with canola oil. In a food processor, blitz combined biscuits until finely crushed. Add butter. Process to combine. Use a glass to spread and press mixture firmly over base and sides of prepared tin (see notes). Place in the fridge for 1 hour.
• 
  Step 2
  To make marshmallow filling, stir marshmallows and milk in a saucepan over medium-low heat for about 3 minutes or until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Stir in food colouring. Set aside, stir occasionally, for about 6 minutes to cool (see notes).
• 
  Step 3
  Use an electric beater to beat cream and vanilla bean paste in a bowl until firm peaks form. Gently fold half the cream mixture into the marshmallow. Fold in the remaining cream until combined. Spoon over the biscuit base and smooth the surface. Place in the fridge for 2 hours or until firm.
• 
  Step 4
  Meanwhile, to make raspberry jelly, place gelatine leaves in a bowl and cover with cold water. Set aside for 6 minutes to soften. Stir the raspberries, water and sugar in a saucepan over medium-low heat for 1 minute or until sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until raspberries collapse. Squeeze excess liquid from gelatine leaves and add to raspberry mixture. Stir until gelatine dissolves. Strain mixture through a sieve into a bowl. Discard the seeds (see notes). Set aside, stirring occasionally, for 25 minutes to cool.
  • Step 5
    Carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.
  • 
    Step 6
    To make topping, use an electric beater to beat the cream in a bowl until firm peaks form. Stir in food colouring. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe rosettes in 2 rows along the 2 long sides of the tart (see notes).
  • 
    Step 7
    Sprinkle with coconut flakes.

• RECIPE NOTES​

  Follow these handy hints:
  • To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream.
  • For a clear raspberry jelly, use gelatine leaves – if you make it with gelatine powder, the jelly may be cloudy.
  • For a firm tart that's easy to slice, keep it in the fridge until serving – if it gets too warm, it may crumble when sliced.

I remember my mum making this for the family. But she used finely crushed plain biscuits & cereal for the base or a short crust pastry. She also made her own marshmallow from scratch. And I remember she didn't use very much sugar.

 

[Milica]

What a great recipe to fuel, diabetes, pre-diabetes, insulin resistance and cardiovascular disease. Whether you have it occasionally or regularly I would hate to think what the sugar count is in one slice Wow! get rid of it and the contents from your diet

Oh Please can we just have a thin slice and just once a year? say on a Birthday:_)

 

[Milica]

100g Arnott’s Iced VoVo biscuits
150g plain sweet biscuits
Marshmallow filling
150g pink marshmallows
Raspberry jelly
1 tablespoon of caster sugar

Thats a stack of sugar. I don't even think my calculator would be able to come up with how many grams of sugar there is given the amount!

Not to mention of course using canola oil, which is a vegetable seed oil and is extremely damaging to our health. About the only healthy ingredients are the raspberries and the thickened cream and maybe the coconut flakes (depending on the quality). So, things like thickened cream (again depending on the quality) contain good fats are not the issue, sugar is.

I do know about the sugar - but can you plse explain where does the vegetable oil come in as opposed to plant oil - just a bit confused there, i thought canola was a plant? When shopping i look at the saturated fat, carbohydrates, sugar, sodium, and vegatable oil - but thought plant oils where the good oils?

 

[Milica]

I made this yesterday and it was so delicious and was gone within 2 hours
View attachment 23569

•  INGREDIENTS

• Base​

• 
  100g Arnott’s Iced VoVo biscuits
• 
  150g plain sweet biscuits
• 
  130g unsalted butter, melted

• Marshmallow filling​

• 
  150g pink marshmallows
• 
  1 tbsp milk
• 
  2 drops pink food colouring
• 
  200ml thickened cream
• 
  1 tsp vanilla bean paste

• Raspberry jelly​

• 
  2 McKenzie’s gelatine leaves
• 
  1 cup frozen raspberries
• 
  1/3 cup water
• 
  1 tbsp caster sugar

• Topping​

• 
  400ml thickened cream
• 
  2 drops pink food colouring
• 
  1 tbsp moist coconut flakes

METHOD

• Step 1
  To make the base, spray a 35x11cm (base measurement) fluted tart tin, with removable base, with canola oil. In a food processor, blitz combined biscuits until finely crushed. Add butter. Process to combine. Use a glass to spread and press mixture firmly over base and sides of prepared tin (see notes). Place in the fridge for 1 hour.
• 
  Step 2
  To make marshmallow filling, stir marshmallows and milk in a saucepan over medium-low heat for about 3 minutes or until the marshmallows melt and the mixture is smooth. Transfer to a bowl. Stir in food colouring. Set aside, stir occasionally, for about 6 minutes to cool (see notes).
• 
  Step 3
  Use an electric beater to beat cream and vanilla bean paste in a bowl until firm peaks form. Gently fold half the cream mixture into the marshmallow. Fold in the remaining cream until combined. Spoon over the biscuit base and smooth the surface. Place in the fridge for 2 hours or until firm.
• 
  Step 4
  Meanwhile, to make raspberry jelly, place gelatine leaves in a bowl and cover with cold water. Set aside for 6 minutes to soften. Stir the raspberries, water and sugar in a saucepan over medium-low heat for 1 minute or until sugar dissolves. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until raspberries collapse. Squeeze excess liquid from gelatine leaves and add to raspberry mixture. Stir until gelatine dissolves. Strain mixture through a sieve into a bowl. Discard the seeds (see notes). Set aside, stirring occasionally, for 25 minutes to cool.
  • Step 5
    Carefully pour the jelly over marshmallow. Place in fridge for 2 hours to set.
  • 
    Step 6
    To make topping, use an electric beater to beat the cream in a bowl until firm peaks form. Stir in food colouring. Spoon into a piping bag fitted with a 1cm fluted nozzle. Pipe rosettes in 2 rows along the 2 long sides of the tart (see notes).
  • 
    Step 7
    Sprinkle with coconut flakes.

• RECIPE NOTES​

  Follow these handy hints:
  • To prevent the marshmallow filling from splitting, let the marshmallow mixture cool before folding into the cream.
  • For a clear raspberry jelly, use gelatine leaves – if you make it with gelatine powder, the jelly may be cloudy.
  • For a firm tart that's easy to slice, keep it in the fridge until serving – if it gets too warm, it may crumble when sliced.

Does look tempting and delicious and so pretty in the way it is presented - it reminds me when i go to country towns, (that special feel & the country womens cooking/baking) - which is where i would finally like to live:_)

 

[Joseph Gallina]

Oh Please can we just have a thin slice and just once a year? say on a Birthday:_)

Oh Ok then!!!!!

 

[Joseph Gallina]

Oh Ok then!!!!!

That made me laugh!!!!!!!!!

 

[Joseph Gallina]

I do know about the sugar - but can you plse explain where does the vegetable oil come in as opposed to plant oil - just a bit confused there, i thought canola was a plant? When shopping i look at the saturated fat, carbohydrates, sugar, sodium, and vegatable oil - but thought plant oils where the good oils?

There is no such thing as plant oils. All vegetable oils are vegetable seed oils. They call them vegetable oils just to make it sound healthier. Vegetable seed oils were initially developed at the turn of the last century as machinery and engine oil. They then realised given that it was so cheap to manufacture they decided to develop it for human consumption. The process of developing this oil means that it goes through a hydrogenation process which mean it gets heated up a number of times and various other chemicals are added in the process. This makes the oil very unstable and oxidizes very easily in the body and is carcinogenic. Lots of people just do not know about this. Canola oil is made from the canola plant seed and goes through the same process. The best oils to use are Olive Oil, Avocado Oil, Coconut oil, pure Butter, Lard, Suet, Duck Fat or Bacon fat. There may be one or two others, but they are the main ones. Never, ever, ever, ever use vegetable oil which as I've said is vegetable seed oil, and never use margarine or butter substitutes. When looking at labels do not worry about saturated fat, that's not the problem, trans-fats are. Always make sure that it's as low carb as possible with next to zero sugar. Salt is Ok as long as it's the good type like Himalayan salt of Sea salt. Don't use the Saxa type table salt it's no good. The good fats are good for you. Just avoid sugar of any sort and that includes fructose and eat very low carb. That way you will become a fat burner and not a sugar burner. Remember sugar and carbohydrates are the same thing. They will spike your insulin and start making you insulin resistant if done often enough which places you in a pre-diabetic stage. Also, one of the main things to look for on the packaging is the various chemicals like Dextrose, Maltodextrin, sucrose, high fructose corn syrup, just to name a few. They are deadly over time. Hope this is reasonably clear for you. I'm happy to add any further info if you need it as it's my interest and hobby and I am also formally studying it. Hope that helps. Kind Regards.

PS: You could research people like Dr Steven Gundry, Dr Eric Berg, Dr Sten Ekberg. They have written many books on this type of thing.

 

[Milica]

There is no such thing as plant oils. All vegetable oils are vegetable seed oils. They call them vegetable oils just to make it sound healthier. Vegetable seed oils were initially developed at the turn of the last century as machinery and engine oil. They then realised given that it was so cheap to manufacture they decided to develop it for human consumption. The process of developing this oil means that it goes through a hydrogenation process which mean it gets heated up a number of times and various other chemicals are added in the process. This makes the oil very unstable and oxidizes very easily in the body and is carcinogenic. Lots of people just do not know about this. Canola oil is made from the canola plant seed and goes through the same process. The best oils to use are Olive Oil, Avocado Oil, Coconut oil, pure Butter, Lard, Suet, Duck Fat or Bacon fat. There may be one or two others, but they are the main ones. Never, ever, ever, ever use vegetable oil which as I've said is vegetable seed oil, and never use margarine or butter substitutes. When looking at labels do not worry about saturated fat, that's not the problem, trans-fats are. Always make sure that it's as low carb as possible with next to zero sugar. Salt is Ok as long as it's the good type like Himalayan salt of Sea salt. Don't use the Saxa type table salt it's no good. The good fats are good for you. Just avoid sugar of any sort and that includes fructose and eat very low carb. That way you will become a fat burner and not a sugar burner. Remember sugar and carbohydrates are the same thing. They will spike your insulin and start making you insulin resistant if done often enough which places you in a pre-diabetic stage. Also, one of the main things to look for on the packaging is the various chemicals like Dextrose, Maltodextrin, sucrose, high fructose corn syrup, just to name a few. They are deadly over time. Hope this is reasonably clear for you. I'm happy to add any further info if you need it as it's my interest and hobby and I am also formally studying it. Hope that helps. Kind Regards.

PS: You could research people like Dr Steven Gundry, Dr Eric Berg, Dr Sten Ekberg. They have written many books on this type of thing.

Thankyou kindly Joseph - very interesting and i am happy to say there is some info that you have sent that i am aware of - at the same time, i appreciate you taking the time to answer my questions:
As kids we grew up with olive oil, butter, lard when no butter - a pinch of salt, pepper, vinegar & olive oil in salads - basically it was a healthy way of living, my mother made everything that we ate - sometimes very rarely we would have bought chips after swimming lessons!
Yes the oils that you mentioned are good oils and pure butter which my GP has also advised me to use, against sugar, margarine, vegetable oils, due to some health conditions that i have as an ageing person, but ones that i actually contributed to by way of what i was eating. I am getting better at stopping myself from having certain things & i know what i should be doing, & need to do it more, i also feel so much better when i eat healthy, & have good quality sleep, fresh air & sunshine with walks. I will look at the trans fats now as opposed to saturated-thanku for that info, my GP also advised the hidden sugars in the carbs, which i look out for. Why has it been allowed that vegetable oils have been allowed to be passed thru for human consumption, when they have such serious effects on the human body over the time of consuming them, as in carcinogenic - they then should be banned! But as you have mentioned a lot can be made cheaply, but at the expense to the person and their health related issues. Again the $ - and that is why we have to take care of ourselves by way of what we eat and drink - no-one else can do that for us - thanks again and for the book references.

 

[Joseph Gallina]

Thankyou kindly Joseph - very interesting and i am happy to say there is some info that you have sent that i am aware of - at the same time, i appreciate you taking the time to answer my questions:
As kids we grew up with olive oil, butter, lard when no butter - a pinch of salt, pepper, vinegar & olive oil in salads - basically it was a healthy way of living, my mother made everything that we ate - sometimes very rarely we would have bought chips after swimming lessons!
Yes the oils that you mentioned are good oils and pure butter which my GP has also advised me to use, against sugar, margarine, vegetable oils, due to some health conditions that i have as an ageing person, but ones that i actually contributed to by way of what i was eating. I am getting better at stopping myself from having certain things & i know what i should be doing, & need to do it more, i also feel so much better when i eat healthy, & have good quality sleep, fresh air & sunshine with walks. I will look at the trans fats now as opposed to saturated-thanku for that info, my GP also advised the hidden sugars in the carbs, which i look out for. Why has it been allowed that vegetable oils have been allowed to be passed thru for human consumption, when they have such serious effects on the human body over the time of consuming them, as in carcinogenic - they then should be banned! But as you have mentioned a lot can be made cheaply, but at the expense to the person and their health related issues. Again the $ - and that is why we have to take care of ourselves by way of what we eat and drink - no-one else can do that for us - thanks again and for the book references.

No problems at all Milica, you sound as if you are mainly all over it and your mother was spot on. Yes, if you persist with a low carb, no sugar, moderate protein, high fat, eat cruciferous vegetables not starchy ones, eat all the salad varieties and avoid grains or flour of any sort, then I strongly believe that you will see a turnaround in your health and just generally feeling better and more cognitively alert. You seem to have a very good nature to do so and certainly know what's good for you. It will take you about 4 weeks to get your body totally in the swing of it. Just be aware that you might feel worse than better initially. Thats commonly referred to as the Keto Flu or Keto Fatigue. This happens because your body is detoxing and trying to make the metabolic change. But stick with it. The three doctors that I mentioned also have pod casts on you tube and are great to listen to as well. The best of luck with it all and well done.