The Marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. Wikipeida
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In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat. If using 200 grams of marshmallow, I would suggest adding 1 teaspoon of gelatin powder into the mixture.
- In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice. Beat cream until soft peaks form in another bowl. Fold the whipped cream into the cream cheese mixture until combined.
- Place the sponge cake in a mousse ring on a serving plate, surround with wafer rolls, then spread the cheese mixture into it. Chill overnight or at least 3 hours. Decorate with chocolate and hazelnut crocant.
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15 comments:
Wow they look so beautiful and delicious.
This sounds like a great idea to lighten up cheesecake. I'd love to try making it with a chocolate cookie crust.
Hi, Angie! Thanks for visiting my blog!
You've got some great recipes here. I'm lovin' the idea of a marshmallow cheese. In your post you didn't mention if you liked it or how it tasted? Is this something you would make again?
~ingrid
@Ingrid
It tastes wonderful! I would suggest to make this one in summer time. Way better than eating a ice cream. And I have actually made this cake twice.
We can't get the tub of marshmallow you used in England so I used a packet of confectionery marshmallows which I melted into the milk and it worked very well. Lovely recipe, Angie, and my kids loved it too.
what a lovely cake. marshmallows are one of my kids favorite. shud try this out soon.
i dont think we have marshmallow cream in australia.... only marshamllows... what can i do?
Hi Angie,
I made the strawberry marshmallow mousse last Sunday. My family liked this new delicious dessert very much. Thanks for sharing the recipe generously. Have a good day. Monica from Singapore.
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