Indulge your senses and embark on a delectable journey with this vibrant Strawberry Marshmallow Slice. Inspired by the heart of summer markets, where fresh fruit dances in the sun and sweet confections beckon from every corner, this dessert will transport you to a berry-filled paradise with each bite. You may also find Bakewell Slices useful.
Why make this recipe? Because life is too short for dull desserts! This Strawberry Marshmallow Slice is not just a feast for your taste buds, but also a treat for the eyes, boasting layers of fruity goodness and fluffy marshmallow perfection. Plus, if you’ve got a passion for all things sweet, then you’ll want to check out this pistachio and cranberry marshmallow slice for when you’re ready to explore new flavors!
How to make Strawberry Marshmallow Slice
Ingredients:
- 1/3 cup condensed milk
- 125g butter
- 250g Arnott’s Arrowroot plain biscuits
- 20 Iced Vovo biscuits
- 1/2 cup caster sugar
- 1/2 cup hot water
- 3 tsp powdered gelatine
- 1 tbs lemon juice
- 1 tsp strawberry essence
- 1 splash pink food colouring
Directions:
- Line a 19cm x 29cm slice pan with baking paper, making sure to allow the two long sides to overhang.
- In a small saucepan over medium heat, combine condensed milk and butter. Cook and stir for 2-3 minutes until smooth and combined. Remove from heat.
- Process the plain biscuits using a food processor until they’re fine crumbs. Transfer to a bowl, adding the hot butter mixture. Mix well to combine and press the mixture over the base of the prepared pan. Cover and refrigerate for 2 hours or until firm.
- Meanwhile, prepare the strawberry marshmallow. In a saucepan over medium heat, combine sugar and half the water. Stir and cook for about 3 minutes until the sugar dissolves and the syrup is clear.
- In a jug, combine gelatine and the remaining water using a fork. Pour this mixture into the hot syrup and cook, stirring for 2-3 minutes, until the gelatine dissolves and the mixture is clear. Transfer to an electric mixer bowl and stir in lemon juice and strawberry essence. Let it cool to room temperature (around 30 minutes).
- With an electric mixer, beat the sugar and gelatine mixture on high for 6-8 minutes until extremely thick. Add a drop of food coloring for a delightful hue and spread it evenly over the biscuit base, smoothing the top.
- Arrange the Iced Vovo biscuits in rows, pressing them gently into the marshmallow surface. Allow it to set at room temperature for 1 hour.
- Once set, lift onto a board and, using a wet knife, cut into 20 delightful squares.
How to serve Strawberry Marshmallow Slice
This Strawberry Marshmallow Slice is best served chilled, garnished with fresh strawberries for an extra touch of elegance. Pair it with a cup of tea or coffee as the perfect way to unwind, or serve it at gatherings to wow your friends!
How to store Strawberry Marshmallow Slice
You can keep this delightful dessert in the fridge for up to a week—if it lasts that long! Just ensure it’s in an airtight container to maintain its fluffy texture.
Tips to make Strawberry Marshmallow Slice
- For a spicier twist, consider adding a pinch of cinnamon to the biscuit base.
- If you love colors and textures, try layering with a straightforward strawberry marshmallow frosting for an added dimension.
Variations
Feel free to experiment with this recipe! You could swap the strawberry essence for raspberry or even mango to suit your flavor preferences.
FAQs
Can I make this slice ahead of time?
Absolutely! In fact, making it a day in advance can enhance its flavors.
Can I freeze the Strawberry Marshmallow Slice?
Yes, you can freeze it for up to three months. Just ensure it’s tightly wrapped in plastic wrap or stored in an airtight container.
Is there a vegan version of this recipe?
Yes, you can substitute butter with a plant-based alternative and use aquafaba instead of gelatine for a vegan marshmallow slice.
Conclusion
In a world where we often rush through meals, take a moment to relish this Strawberry Marshmallow Slice, a delightful blend of flavors that dance on your palate. For more delightful recipes, check out Strawberry Marshmallow Brownie Bars – The Scran Line or indulge in a delicious Marshmallow Strawberry Shortcake Slice – DIY Thought. Embrace this sweet adventure and let your culinary explorations thrive!
Strawberry Marshmallow Slice
Ingredients
Method
- Line a 19cm x 29cm slice pan with baking paper, allowing for overhang on the long sides.
- In a small saucepan over medium heat, combine condensed milk and butter. Cook and stir for 2-3 minutes until smooth and combined. Remove from heat.
- Process the plain biscuits until fine crumbs, then transfer to a bowl and add the hot butter mixture. Mix well to combine and press into the bottom of the prepared pan. Cover and refrigerate for 2 hours or until firm.
- In a saucepan over medium heat, combine sugar and half the hot water. Stir and cook for about 3 minutes until the sugar dissolves and the syrup is clear.
- In a jug, combine gelatine and remaining water. Pour this into the hot syrup and cook, stirring for 2-3 minutes until gelatine dissolves. Transfer to an electric mixer bowl and add lemon juice and strawberry essence. Let cool to room temperature (about 30 minutes).
- With an electric mixer, beat the mixture on high for 6-8 minutes until thick. Add food coloring for a delightful hue and spread evenly over the biscuit base.
- Arrange the Iced Vovo biscuits on top, pressing them gently into the marshmallow surface, and allow to set at room temperature for 1 hour.
- Once set, lift onto a board and cut into 20 squares with a wet knife.