Guilt-less Desserts & Treats for your Family
Today I am bringing to you my totally crazy, and quite photogenic, recipe for an Iced Vovo Pie. It’s my homage to the classic Australian Biscuit just in time for Australia Day, but first I want to share something else with you.
I want to share with you a story so embarrassing that it should really be taken straight to the grave. But instead of hiding my shame I want to share it with you in the hope that if you suffer like I do you’ll know you are not alone and (if you are poise free) maybe it will give you a good (crossed legged) chuckle.
So here is my super most embarrassing story (of the last week at least; some weeks my life seems like a continual procession of Australia’s Funniest Home Videos).
2017 has turned into the year of crazy running goals. I’ve decided to become an Ultra runner (I read ‘Born to Run’ and I have been ‘brainwashed’ to believe that I too can run/move all day; even if it is a Cliffy Young shuffle) and have been training for the first two races of the year; a road Marathon and a Skyrun Marathon (essentially 42kms across mountains, trails, god awful hills and look…more hills!).
Last Sunday my training buddy Kat and I joined a few strangers on a training day to learn more about running in the mountains and how not to fall flat on our face. All was going well until the last 3 kms of the mountain descent when I noticed that I was having a pelvic floor issue; yep I was slowly, and embarrassingly, wetting my pants as I ran fast down the hill.
I’d like to be able to tell you that it was just a trickle and all I had to do was cross my legs, but I was racing down a steep trail, trying to negotiate the rocky and rough terrain all whilst trying to squeeze my pelvic floor. Let’s just say staying upright become more of a priority than my dignity and by the time I made it to the bottom I was wishing I was wearing black pants.
A quick trip to the toilets, a (large) splash of water all over to disguise my wet patches as sweat and a few deep breaths later I was ready to re-join my training team however the experienced has left me quite worried for the race ahead.
As a mother to 3 kids my pelvic floor has received a thrashing over the past 8 years. Many mothers will know that difficult labours, episiotomies and big headed boys can leave you dreading a skipping rope or a full belly laugh. We cross our legs before we sneeze as a precaution and avoid trampolines like a toddler avoids broccoli. We squeeze, we tighten; some even use weights, but at the end of day some things will never be the same again. And for the most part that’s controllable… except when you’re barrelling down a steep hill and you are literally pissing your pants (sadly, not with laughter).
So I’m here today to share my humiliation with you to let you know that if you trickle, dribble or drip you are not alone. I’m fortunate that my years of Pilates has helped me to have only a few ‘triggers’ (I can proudly skip rope for 60 seconds on an empty bladder- surely that should be an Olympic event?!) but I am also now the owner of a pack of Poise liners for next time I hit the trails.
My body has given me 3 beautiful children and in return I must deal with stretch marks, knee knocking nipples and a faulty urinary control system… but still think I’ve done all right.
Now, back to the Australia day recipe. This Iced VoVo Pie is a tribute to the classic raspberry, marshmallow and coconut Aussie biscuit. I’m still on my ‘crazy lady veggie in dessert’ kick so this dessert comes with a side of dinner included.
The Biscuit Base can be made a couple of ways. I have made a double batch of my Healthy Tiny Teddy Biscuits (I had a few left over after weighing them) to make sure the recipe was nut free. You could also use these Butternut Snaps. If you prefer to bake a base try this recipe. It does include nuts and you may need a double recipe to get the edges the right height.
The Raspberry Mousse is made from boiled Beetroot. It’s much better than it sounds, and if it’s still a bit beety at the end add a bit more sweetener before pouring the mousse into the base. To make sure that the mousse is firm enough to be sliced I have added gelatine. The quality of your coconut cream will make a big difference to the stability of your mousse (make sure you keep the can in the fridge overnight and only use the thickened cream not the watery left overs) but the gelatine just adds the extra security that your mousse won’t be a flop.
The Raspberry and Coconut Meringue is simple to make and requires only a fast whisk and a few squashed raspberries. The meringue is made from raw eggs so if you are preggo etc be careful; otherwise dig in!!
If you are looking for Australia Day treats I have a few on Mummy Made.It, including this Giant Lamington, these Marshmallow Lamingtons and this Lamington Slice. Next week, if my pelvic floor can keep it together for long enough, I’ll share with you my Lamington Donuts.
Iced VoVo Pie
Iced VoVo Pie
- 250 to 300 grams Biscuits see above for notes and links on which biscuits to use
- 1/3 Cup melted Coconut Oil
- 200 grams Raspberries fresh or frozen
- 200 grams cooked peeled and diced Beetroot (to cook beetroot; place a whole beetroot in a saucepan and cover with water. Bring to the boil and then simmer over a medium heat for 45 minutes, or until a knife can be easily inserted all the way through. Allow to cool before peeling and dicing)
- 2 Tablespoon Maple Syrup/Rice Malt Syrup/Honey
- 2 Tablespoons Water
- 2 Cups Coconut Cream place an opened can of coconut milk/cream in the fridge for 24 hours. Spoon off and use the thickened cream and discard the watery remains
- 2 teaspoons Vanilla Extract
- 1-2 Tablepsoons extra Sweetener if desired
- 2 teaspoons Gelatin
Raspberry and Coconut Meringue
- 2 Egg Whites
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- Pinch of Salt
- Pinch of Cream of Tartar
- 1/4 Cup desicated Coconut
- 1/4 Cup mashed Raspberries
- 1 teaspoon Vanilla Extract
Iced VoVo Pie
- Put the biscuits in a blender and process until crumbs form. Add the melted coconut oil and process until the biscuit pieces are binding with each other.
- Using a lined and greased 20cm springform cake tin, press the biscuit crumbs into the base and up the sides of the tin. The sides will need to be at least 3cm tall but aim for 5cm.
- Place the tin the freezer for a minimum of 1 hour (longer is fine), or until the pie crust has set.
- Place the raspberries, diced beetroot, water and maple syrup in a small saucepan and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring often to prevent the mixture from sticking to the pan. Remove the saucepan from the heat and allow to cool.
- Place the cooked mixture in a kitchen blender and process until pureed. Alternatively this can be done with a hand stick blender. Add the coconut cream and vanilla extract and blend until well combined.Taste and if desired add the extra sweetener.
- Meanwhile, sprinkle the gelatin over 2 Tablespoons of water and allow to set for 5 minutes. After 5 minutes dissolve the mixture by placing the gelatin bowl over/in a bowl of boiling water, whisking lightly until the mixture becomes liquid.
- Add the liquid gelatin to the raspberry mix and blend until combined.
- Pour the raspberry mousse mixture into the pie crust and palce in the fridge for a minimum of 4 hours (longer is fine).
Raspberry and Coconut Meringue
- Place the egg whites in the clean bowl of a kitchen stand mixer with a whisk attachment fitted. Add the maple syrup and salt. Whisk on medium until soft peaks form.
- Add the cream of tartar and whisk on high until form peaks form.
- Add the vanilla, mashed raspberries and coconut and whisk in until combined.
- Spread the Meringue over the mousse.
- If desired, sprinkle more coconut over the top.
- Serve immediatley or store in the fridge. The meringue may start to soften and will be at it's best straight away.
- Alternatively, the meringue can be blow torched or briefly placed in a very hot oven to brown off.