Raspberry marshmallow wagon wheels

Raspberry marshmallow wagon wheels


Wagon wheels get a sophisticated makeover with pretty, pillow-soft raspberry marshmallows.

The ingredient of Raspberry marshmallow wagon wheels

  1. 185g unsalted butter
  2. 75g (1/3 cup firmly packed) dark brown sugar
  3. 300g (2 cups) plain flour
  4. 200g dark chocolate, (70% cocoa solids), chopped
  5. Icing sugar, to dust
  6. 440g (2 cups) caster sugar
  7. 1 tablespoon lemon juice
  8. 125g raspberries, plus extra, to serve
  9. 5 teaspoons powdered gelatine
  10. 3 egg whites
  11. 1 tablespoon cornflour
  12. 1 tablespoon icing sugar

The instruction how to make Raspberry marshmallow wagon wheels

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

Nutritions of Raspberry marshmallow wagon wheels



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