INGREDIENTS
Vanilla biscuit
200 g unsalted butter, softened
125 g caster sugar
2 egg yolks
1 tsp vanilla essence
300 g plain flour
½ tsp baking powder
1 pinch salt
Thick raspberry jam
300 g fresh or frozen raspberries
280 g jam setting sugar
Pink marshmallow
150 ml water
15 g powdered gelatine, or 7 gold gelatine sheets
380 g caster sugar
120 ml water
1 tsp vanilla essence
2-4 drops pink food colouring
To garnish
50 g desiccated coconut
METHOD
Vanilla biscuit
- In the bowl of a freestanding mixer with a paddle attachment, cream the butter and sugar until light and fluffy.
- Add the egg yolks to the butter mixture, one at a time. Add the vanilla essence.
- Sieve all dry ingredients in a separate bowl until well combined.
- On low speed, fold the dry ingredients into the butter mixture until it just forms a dough.
- Roll the dough into a ball and flatten slightly. Wrap in cling wrap and refrigerate for at least 1 hour to rest.
- Remove from the refrigerator and roll the dough into a sheet approximately 5 mm thick. Cut into 6 cm x 4 cm rectangles.
- Preheat the oven on Fan Plus 160°C. Line a baking tray with baking paper.
- Arrange the biscuits on the baking tray. Place the tray into the oven on shelf level 2 and bake for 15 minutes.
- Remove from the oven and allow to cool on a wire rack.
Thick raspberry jam
- In a saucepan on medium heat, induction setting 6, add the raspberries and sugar and cook for approximately 30 minutes until thick, stirring occasionally.
- Transfer to a bowl and place in the refrigerator for 30 minutes, or until set.
- Whisk until smooth and transfer into a piping bag.
Pink marshmallow
- In the bowl of a freestanding mixer, place 150 ml of water and sprinkle over the gelatine to bloom.
- Place the caster sugar and 120 ml of water into a saucepan and place on medium-high heat, induction setting 7.
- Bring to the boil without stirring, until the temperature reaches 120°C (soft ball stage) on a sugar thermometer.
- Once at temperature, pour into the freestanding mixer bowl over the gelatine. Add the vanilla essence and drops of pink food colouring.
- Whisk on high for 8-10 minutes, or until the marshmallow is thick, glossy and can hold its form.
- Transfer to a piping bag with a size 15 plain round nozzle.
Assembly
- Pipe two straight lines of pink marshmallow on either side of the vanilla biscuits.
- Sprinkle desiccated coconut over the marshmallow to cover generously.
- Pipe thick raspberry jam between the marshmallow.
Hints and tips
- Only make marshmallow once other components are complete, as it will quickly thicken and become harder to pipe after mixing. Pipe small dollops of any remaining marshmallow onto a corn flour dusted tray. Leave to dry before storing in a air-tight container, coated in corn flour.
APPLIANCE / FUNCTION
Miele
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