Iced Vovo Jars

INGREDIENTS

Biscuit base

• ½ pack of digestive biscuits
• 80g melted butter
• ¼ tsp salt

Marshmallow filling

• 150g pink marshmallows
• 20g milk
• 250ml thickened cream
• 1 tsp vanilla extract
  

Whipped cream

• 125g thickened cream
• 1 tbsp icing sugar
• 1 tsp vanilla extract

METHOD

1. To make biscuit base, crush the digestive biscuits and mix with
   melted butter and salt.
2. For the marshmallow filling, microwave the marshmallows and milk
   in 10 second increments and mix until smooth and runny. Set aside
   to cool slightly.
3. In another bowl, whip the thickened cream and vanilla extract
   together until stiff peaks form. Add the whipped cream into the
   melted marshmallow and gently fold together with a spatula.
4. For the whipped cream, whip thickened cream, icing sugar and
   vanilla extract together until medium peaks.
5. To assemble, add a layer of biscuits followed by the marshmallow
   filling. Add Raspberry Conserve then top with whipped cream.
   Finish off with a sprinkle of desiccated coconut and enjoy.