- 30 mins + chilling
- 15 mins
- 60g butter, melted
- 1/3 cup (75g) caster sugar
- 1 egg, beaten
- 1 tsp Queen Fairtrade Vanilla Bean Extract with Seeds
- 1 cup + 2 tbsp (175g) plain flour
- ¼ tsp Dr. Oetker Baking Powder
- Pinch salt
- 1/3 cup (80ml) raspberry jam
- 1/2 sachet Dr. Oetker Gelatine Powder
- ½ cup (125ml) water
- ½ cup (110g) caster sugar
- ½ cup (75g) sifted icing sugar
- 1 tsp Queen Madagascan Vanilla Bean Paste
- 185g dark chocolate
- 50g butter
Method - Base
Preheat oven to 160°C (fan forced). Grease a 3cm-deep, 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.
In a heavy-based saucepan, melt butter slowly, then when completely liquid, raise heat and allow to froth, stirring constantly. As froth subsides, butter will begin to stick to pan, creating a brownish substance on the surface of the pan. This is good. The butter should now have a nutty aroma. Once the butter has browned, take off heat immediately, before it burns. Set aside to cool slightly.
Add sugar, egg and Vanilla Bean Extract and mix well. Add sifted flour, Baking Powder and salt and stir until dough comes together. Press mixture into prepared pan. Bake for 15 minutes or until golden. Spread warm base with jam.
Method - Marshmallow
Meanwhile, add ½ cup of cold water to a medium saucepan and sprinkle surface of water with Gelatine Powder. Allow to sit untouched for at least 10 minutes to allow gelatine to soak (dissolve). Once gelatine is properly soaked, whisk in with a fork.
Add ½ cup caster sugar to gelatine mixture and dissolve gently over low heat, then raise heat and boil without stirring for 5 minutes. Remove from heat, allow to cool to room temperature and then add ½ cup of sifted icing sugar.
In a large, deep bowl, beat with an electric mixer until thick and white (should take about 3 to 5 minutes). Add Vanilla Bean Paste and beat until well combined. Spoon mixture over jam layer and place in refrigerator to set.
Method - Chocolate
Place the chocolate and butter in a small, clean, dry heatproof bowl. Place the bowl over a small saucepan of barely simmering water over low heat (make sure the bowl doesn’t touch the water). Use a dry metal spoon to stir gently for 2 minutes or until chocolate melts and is smooth. Pour evenly over marshmallow layer and smooth the surface with a knife.
Refrigerate for 2 hours or until set. Stand at room temperature for 5 minutes before cutting into pieces and serving.
This lovely recipe and images are by Red Hot Centre. See the original here.