Dulce de Leche, Chocolate and Toasted Coconut Marshmallow Shortcake

As I'm up north at the moment at our family batch, I have been limited to simply a slice tin, saucepan, pirex bowl and a 20 year old electric beater, and so far have made about 10 different slices to fix my baking cravings!! This one was one of my favourites and is fairly quick and easy to make, which consits of a shortbread base, brown sugar and vanilla marshmallow, a dulce de leche chocolate ganache topping and finally a coating of toasted coconut. 

Dulce de Leche, Chocolate and Toasted Coconut Marshmallow Shortcake 

Shortbread base
220g softened butter
1/2 cup icing sugar, sifted
pinch salt
1 1/4 cups plain flour

Marshmallow Layer
1 tablespoon gelatin
¼ cup cold water
1 cup packed brown sugar
1/4 cup cold water
pinch salt
1 teaspoons vanilla extract

Dulce de Leche Chocolate Ganache
150g dark chocolate, chopped
100g cream
1/4 cup dulce de leche

To Finish
1 cup toasted dessicated coconut

Pre-heat oven to 180c. Line a slice ton with baking paper. 
Beat together the butter, sugar and salt until pale and fluffy. Add the flour and beat until combined. Press into the prepared tin and spread out using the back of a spoon. Bake in the preheated oven for about 25-30 minutes or until golden. Set aside to cool while you make the marshmallow. 

In a small bowl, soak gelatin in the 4 tbsp cold water. Set aside. Combine granulated sugar and 1/2 cup of water in a large heavy saucepan. Cook and stir over medium heat until dissolved. Add gelatin and bring to a boil. Remove from heat. Pour into a large mixing bowl and let stand until partially cool.  Add salt and vanilla extract. Beat with an electric mixer until soft and double in volume. About 10-15 minutes.

Spread over the shortbread base and level off with a pallet knife. Place in the fridge to set fro about 30 minutes. 

For the topping, melt chocolate and cream together in a bowl over simmering water. Once all the chocolate is melted, remove from the heat and stir in the dulce de leche. Spread over the marshmallow and let it set fro about 20 minutes before cutting into squares or rectangles. 

Spread out the coconut onto a plate then dip each side of the slice into it, making sure the marshmallow is completely coated. Store in the fridge. 


  1. Hi Melie, these look gorgeous! I was wondering where you got the dulce de leche from?

    1. I got mine from Farro in Mt Wellington but you can also just buy the Highlanders canned caramel from any supermarkarket which is always in the same section as the condensed milk, I always use that aswell and its just as good!! x

    2. Thank you! Btw your new blog layout is fabbbb ��❤️