Marshmallow Cake

Got too many marshmallows left over now that the cooler season is over and you won't be needing those hot chocolates anymore?

Here's an incredibly simple and yummy way to get rid of them all at once! There's no baking involved, doesn't take long and can be done perfectly even for beginners. Best of all, it tastes like really light and fluffy vanilla ice cream!

I first came across this ingenious dessert years ago from a great food blog- BakingMum, while looking for a quick dessert recipe and it has been my favourite go-to cake recipe ever since (also known as my "signature dish" among friends)!

(Credits to Baking Mum for the recipe!)

Ingredients:

Base

• 200 gm digestive biscuits
• 80 gm melted butter

Marshmallow filling:

• 150 gm marshmallow
• 300 ml milk
• 200 ml whip cream
• 2 tsp of gelatine powder

Jello topping:

• 1/2 pkt strawberry Jello (any flavour jelly can be used)
• 200 ml water
• 2 tsp gelatine powder

Additional topping:

• Canned peach slices

Steps:

1. (Base) Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.
2. (Filling) Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved. (Do not allow to bubble)
3. (Jello topping) Boil all ingredients until dissolved.
4. Pour marshmallow filling into the prepared baking tin with biscuit base.
5. Put in freezer until slightly harden but not totally frozen.
6. Take it out and arrange canned peach slices. (Press down slightly to set the peach slices in place)
7. Put it back to freezer to harden a little.
8. When slightly harden take it out and pour the slightly cool or cool Jello on it.
9. Put in fridge to chill.
10. Cut into small pieces to serve.

Variations:

• You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow filling.
• Substitue strawberries for other fruits such as canned fresh starwberry slices or kiwi.
• Use different flavour Jello (e.g. lime) for more variety. 

Tips:

1. Match fruits that complement the flavour of the Jello, for example Lime Jello and Kiwi.
2. Any sort of jelly besides Jello can be used. Make jelly according to the packet instructions, then add 2 tso gelatine powder.
3. Sieve the marshmallow filling while pouring into the base to get rid of bubbles for a smooth texture.
4. Wrap the bottom of the tin tightly with clingwrap to prevent marshmallow filling from seeping out.
5. In Step 6: If marshmallow filling has hardened too much or not enough, the fruit slices might either not stay in place or sink into the filling.
6. Keep cool as the cake melts easily in warm temperatures.
7. For parties or events, an alternate method of serving is to make several mini marshmallow cakes in short, wide glasses/mugs instead of a whole large cake. They're more work, but look cute and is a lot easier to eat (scoop up like pudding) especially if it starts melting a little!

Lime & Kiwi Mini Marshmallow Cake!

Now go impress everyone with this recipe!