Recipes/Redcurrant and coconut marshmallow wreaths

Redcurrant and coconut marshmallow wreaths

With apologies to traditionalists, I’ve reimagined the treasured Aussie biscuit the Iced Vovo with a light and crisp biscuit base, flavoured the soft chewy marshmallow and showered it with snowy desiccated coconut, then finished it with a drop of tart, sweet ruby redcurrant jelly for a colourful treat

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A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.