My nana used to make the classic edmonds marshmallow shortcake with cocoa chocolate icing on top, so this slice is a slightly more modern take on it. I marbled some premium dutch cocoa powder through the marshmallow (has a rich bitter chocolate taste, rather than the usual cocoa powder) and topped it with chocolate ganache, raspberries and coconut.
Chocolate, Raspberry and Coconut Marshmallow Shortcake
Shortcake Base
180g butter
225g flour
60g icing sugar
Marshmallow
1 cup cold water
1/2 vanilla extract
1/2 tsp coconut extract (not essence)
1 tbsp gelatin powder
1 cup sugar
1 egg white
1 cup icing sugar
3 tbsp cocoa powder, sifted
Chocolate Topping
100g dark chocolate
100g cream
1/2 freeze dried raspberries and or strawberries
1/4 cup desiccated coconut
fondant flowers
Heat oven to 170 degrees C fan bake and grease a 17 x
27cm slice tin. Mix all the ingredients together until a dough forms.
Press this shortcake mixture into the base of the
prepared slice tin and bake for 15-20 minutes or until golden brown around the edges (make sure its not too brown else it gets to crumbly). Remove to
cool.
Place the cold water and extracts in a saucepan and
sprinkle over the gelatin powder. Add sugar then bring to the boil, stirring
until sugar dissolves. Boil gently for eight minutes, then remove from the heat
to cool a little.
Place the egg white in a clean bowl and beat until soft
peaks form. Beat in the icing sugar, and then slowly add the warm gelatin
mixture. Continue beating until marshmallow is thick and fluffy, about 10 minutes. Add the cocoa and fold in, only using a few strokes, to create a marble effect. Spread
marshmallow topping over shortcake base and leave to set.
roughly chop the chocolate and place in a bowl. Bring the cream to a boil in a small saucepan then pour over the chocolate. Stir until all the chocolate has melted. Spread over the marshmallow and sprinkle over the freeze-dried raspberries and coconut then leave to set before cutting into squares.
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