Australia Day Dessert Special - Giant VoVo Dessert - How to Make

Australia Day Dessert Special - Giant VoVo Inspired Dessert!
Try my take on the classic Aussie Iced VoVo Biscuit with this delicious dessert made with a biscuit base, marshmallow and raspberry mousse, raspberry jelly, topped with cream and coconut! Try it out and let me know what you think!


For base
Marie biscuits 250 Gram (or any other digestive biscuits/Graham crackers)
Butter 190 Gram
For mousse
Fresh raspberries 250 Gram
Marshmallows 80 Gram
Gelatine powder 10 Gram
Water 1/4 Cup (4 tbs) (To dissolve gelatine)
Sugar 1/4 Cup (4 tbs)
Thick cream 100 Milliliter
For jelly
Raspberry jelly 2 Tablespoon (1 Packet)
Boiling water 1/4 Cup (4 tbs)
For topping
Thick cream 200 Milliliter
Icing sugar 25 Gram
Vanilla extract 1 Teaspoon
Red food color 2 Drop
Dessicated coconut 3 Tablespoon



1. Coat the tray with butter.


2. Blend biscuits in a food processor until they are nice and fine.

3. Add melted butter and squeeze the mixture.

4. Transfer the biscuit into a baking dish and spread the mixture evenly to coat the bottom.

5. Chill the dish in the fridge for about half an hour.

6. Cook raspberries on low heat until it cooks down. Add sugar and stir until it completely dissolves.

7. Add the marshmallows and let it dissolve. Turn off the heat and then let the mixture cool down completely.

8. Meanwhile, dissolve gelatin in warm water in a separate bowl and let it cool down completely.

9. Beat cream in another bowl until it forms soft peaks.

10. Fold in raspberry and gelatin mixture with the cream and pour into the biscuit crust and let this mousse sit in fridge for about another half an hour.

11. Meanwhile, dissolve jelly packet in boiling water and let it cool.

12. Pour the jelly mixture over the set mousse and let it sit in the fridge for additional 30 minutes.

13. While the dessert is chilling, whip cream for sometime. When it thickens, add icing sugar, vanilla extract and red food coloring. Continue to whisk until the cream reaches stiff peak consistency. Fill into a piping bag fitted with a flower nozzle.

14. Remove the dessert from the fridge and the pipe flower all along the sides.


15. Sprinkle dessicated coconut all over, slice and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 298Calories from Fat 185

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 24 mg1%

Total Carbohydrates 27 g9%

Dietary Fiber 1 g4%

Sugars 11 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet