Perseverance has paid off, and now I have a lovely recipe that works. The marshmallow is light, soft, does not break down, and is not sweet. It is the perfect balance, and is yummy.
Shortcake Base: 4oz (115g) butter 4oz (115g) sugar 1 egg 1 tsp baking powder 1 cup flour ½ tsp vanilla extract A pinch of salt
Marshmallow Topping: 1 packet (85g) of raspberry jelly crystals 2 tsp gelatine powder 1 cup boiling water 4 tbsp sugar desiccated coconut or chocolate icing (made with chocolate & butter)
Base: Cream butter and sugar, then add egg and vanilla extract. Add sifted dry ingredients & salt and fold in to combine. Spread into sponge roll tin lined with baking paper and bake for 15-20 minutes until golden. Leave to cool
Marshmallow Topping: Mix the jelly crystals and gelatine powder together in a pot. Add the water and sugar. Bring to a boil and simmer for 8 mins. Leave to cool down for 5-10 minutes but not yet set and beat at high speed for 10 mins until fluffy.
Spread marshmallow on top of the base. Sprinkle with coconut or cooled chocolate icing.
gerry64,
Nov 25, 1:40am
cheers - I have had many disasters so will give this a try
nzhuia,
Nov 25, 6:15am
Thanks ,I'll give it a go next week--sounds yummy
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