Recipes Raspberry marshmallow wagon wheels

Recipes Raspberry marshmallow wagon wheels

Recipes Raspberry marshmallow wagon wheels

Recipes Raspberry marshmallow wagon wheels Wagon wheels get a sophisticated makeover with pretty, pillow-soft raspberry marshmallows. Raspberry marshmallow wagon wheels

Ingredients

  • 185g unsalted butter
  • 75g (1/3 cup firmly packed) dark brown sugar
  • 300g (2 cups) plain flour
  • 200g dark chocolate, (70% cocoa solids), chopped
  • Icing sugar, to dust

Raspberry marshmallow

  • 440g (2 cups) caster sugar
  • 1 tablespoon lemon juice
  • 125g raspberries, plus extra, to serve
  • 5 teaspoons powdered gelatine
  • 3 egg whites
  • 1 tablespoon cornflour
  • 1 tablespoon icing sugar

Method

  • Step 1

    For marshmallow, stir 400g sugar, lemon juice and 150ml water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil rapidly for 10 minutes or until a spoonful of syrup dropped into a glass of iced water forms a hard ball (see Cooking note).

  • Step 2

    Place raspberries and 2 tablespoons water in a clean saucepan. Stir over medium heat for 5 minutes, crushing raspberries with the back of a spoon. Sprinkle gelatine over and stir until dissolved.

  • Step 3 Using an electric mixer, whisk egg whites to soft peaks, then gradually add remaining 40g sugar and whisk to stiff peaks. With the motor running, pour hot syrup in a thin, steady stream down the side of the bowl, then add the raspberry mixture. Whisk until mixture thickens enough to hold its shape.
  • Step 4 Combine cornflour and icing sugar and use to dust a greased 20cm x 30cm slice pan. Spoon marshmallow mixture into pan, level with the back of a spoon and refrigerate for 2 hours or until set.
  • Step 5

    Meanwhile, make shortbread biscuits. Preheat oven to 150C. Using an electric mixer, beat butter, sugar and 1/2 teaspoon salt for 10 minutes or until creamy. Add flour in 2 batches and beat until just combined. Transfer to a floured sheet of baking paper. Roll out until 6mm-thick. Using a 7cm pastry cutter, cut dough into 16 discs and place on 2 oven trays lined with baking paper. Prick the tops with a fork, then bake for 30 minutes, swapping trays halfway, or until biscuits are golden. Set aside to cool.

  • Step 6

    Meanwhile, melt chocolate in a small bowl (see note on Melting chocolate).

  • Step 7 To assemble wagon wheels, brush the tops and sides of the biscuits with melted chocolate, then place on an oven tray lined with baking paper. Leave to set. Grease a 7cm pastry cutter and press into the marshmallow. Remove cutter and, using a knife, lift out marshmallow round and place on a biscuit. Top with a second biscuit and dust with icing sugar. Repeat with the remaining marshmallow and biscuits to make 8 wagon wheels. Serve with extra raspberries. Refrigerate if not serving immediately.