Marshmallow Teacake Squares
Marshmallow Teacake Squares are a delightful treat that combines a crumbly biscuit base, a sweet marshmallow center, and a layer of smooth chocolate on top.
Ingredients
Biscuit Layer
● 226g unsalted butter (softened)
● 135g caster sugar
● 1 tsp vanilla extract
● ½ tsp salt
● 250g plain flour
● 30g cornflour
Marshmallow Layer
● 120ml cold water
● 14g gelatine powder
● 6 egg whites
● 300g caster sugar
● 1 tsp salt
Chocolate Layer
● 150g chocolate (mixture of milk and dark)
● 190ml double cream
Equipment:
Tala Performance 23cm Square Baking Tin
Tala Blue Stoneware Mixing Bowl
Method
1. First make the biscuit base layer. Preheat the oven to 170°C and grease and line a 23cm square baking tin, allow the baking paper to overhang on each side to make it easier when removing.
2. Beat the butter and sugar together using an electric whisk or stand mixer until smooth and creamy. Add in the vanilla and salt and beat again until fully combined.Then, add in both flours and mix again until everything is incorporated. You may need to scrape down the sides of the bowl in between additions.
3. Press the dough into the prepared tin and prick all over with a fork. Bake in the oven for 30 minutes until lightly golden brown.
4. Once baked, leave to cool completely in the tin and make a start on the marshmallow layer.
5. Mix the gelatine powder with the cold water until and let it stand for 5 minutes. Then, microwave the mixture for 20 seconds, until the gelatine dissolves.
6. In a large mixing bowl add your egg whites, caster sugar and salt and over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Use an electric mixer to beat until frothy.
7. Add 8 tsp of the gelatin mixture and continue to whisk on high speed for about 15-20 minutes, until the mixture forms stiff peaks.
8. Dollop the marshmallow mixture on top of the cooled biscuit layer and set aside whilst you make the chocolate ganache.
9. Add the chocolate and double cream to a bowl over simmering water and mix until fully incorporated and smooth. Set aside to cool slightly before gently pouring and spreading over the marshmallow layer - feel free to grate some milk chocolate over the top for an extra touch! Allow to set at room temperature for 1-2 hours.
10. Then slice, and enjoy!