Raspberry marshmallow mess

Raspberry marshmallow mess

From
The Artisan Marshmallow
Serves
6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 Double raspberry marshmallows, (see Notes)
500g strawberries, hulled and halved
125g fresh or frozen raspberries
55g caster sugar
2-3 tablespoons brandy, to taste
300ml thickened cream
160ml thick greek-style yoghurt
50g meringues, roughly chopped

Method

  1. Prepare the marshmallow as instructed. Once set, turn out onto a clean surface and cut one-third of the slab into approximately 1 cm pieces with a large knife sprayed lightly with oil. Keep the remaining marshmallow for another use.
  2. Place half the strawberries in a large bowl and roughly mash. Add the marshmallow, raspberries, sugar, brandy and remaining strawberries. Stir well and set aside to macerate.
  3. Beat the cream and yoghurt until firm peaks just form. Do not over-beat. Gently fold in two-thirds of the marshmallow mixture. Layer in individual serving glasses with pieces of meringue and the remaining marshmallow mixture. Serve immediately.

Notes

  • You will need a third of a slab of Double raspberry marshmallow for this recipe. You could serve the remaining marshmallow with Chocolate and salted caramel fondue or simply coat with combined icing (confectioners’) sugar and cornflour (cornstarch) and enjoy it as is.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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