Vovo marshmallow tart

Perfect for entertaining, and a family favourite, the vovo marshmallow tart predates World War 1, in fact, its origins can be found in Ireland around the late 1800s. Its recent rise to fame can be attributed to two notable Australian Labor leaders, Bill Shorton and Kevin Rudd.

  • Prep Time

    2.5 Hours
  • Cook Time

    10 Minutes
  • Serves

    10 People



  • 250g granita or digestive biscuits
  • 125g melted butter

Marshmallow filling and cream topping

  • 175g pink and white marshmallows
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 4 drops pink food colouring
  • 600 ml thickened cream

Raspberry jelly

  • 1 cup frozen raspberries
  • 1½ teaspoons powdered gelatine
  • 2 tablespoons caster sugar
  • 1/3 cup of water


  • 2 tablespoons shredded coconut toasted.

You'll Need

  • Multix Large freezer bags
  • Multix Piping bags with the star nozzle fitted
  • Multix Bake
  • Multix Cling


  1. Line a 18x28cm slice tin with Multix Bake. Place 2 Multix freezer bags 1 inside the other, place the biscuits in the bags and crush to a fine crumb using a rolling pin. Pour the biscuit crumb into a large bowl with the melted butter and mix using a large metal spoon until well combined. Transfer to the slice tin and press down to the back of the spoon to form a firm base.
  2. Place the marshmallows with the milk in a large microwave proof bowl. Microwave for 2 minutes on low or until the marshmallows have melted. Stir in the vanilla extract allow to cool almost totally. Place all the cream in a mixer and whip till just thick (do not over whip). Add just enough food colouring to turn it a very soft pink. Fold 1/3 of the cream into the melted cooled marshmallow mixture. Spoon it evenly over the biscuit base, cover with Multix Cling and transfer to the refrigerator until set (at least 3/4 hour).
  3. Cover the remaining coloured cream with Multix cling and place in the fridge until you need it.
  4. While the marshmallow topping sets make the raspberry jelly. In a small pan add the raspberries, water and sugar, cook on a low heat until the raspberries start to collapse. Remove from the heat, stir in the powdered gelatin until fully dissolved. Over a medium bowl, push the raspberry mixture through a fine wire sieve until all you have left in the sieve is the raspberry pips. Don’t forget to scrape the raspberry puree off underside of the sieve. Put the raspberry jelly aside to cool slightly.
  5. When the jelly has cooled but not set take the tart out of the fridge. Drizzle the jelly and spread it out to make a thin layer over the top of the marshmallow topping. Return to the fridge to set firmly. After about 1 hour when the jelly is set. Sprinkle the jelly with toasted shredded coconut. Place the remaining cream in the Multix piping bag with a star nozzle fitted and pipe rosettes of cream down both long sides of the tart. Chill again until your ready to serve the tart.