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Berry Marshmallow Slice

Ingredients

Scale

Sponge Cake

  • butter, for greasing
  • 60 g caster sugar
  • ¼ tsp bicarbonate of soda
  • ½ tsp cream of tartar
  • 40 g cornflour
  • 20 g plain flour
  • 2 eggs, room temperature and separated
  • ½ tsp natural vanilla extract
  • 1 tbsp water, hot

Berry Coulis

  • 300 g frozen raspberries
  • 120 g caster sugar
  • 30 g lemon juice

Berry Cream

  • 8 titanium strength gelatine leaves
  • water, cold, for soaking
  • 600 g pouring (whipping) cream
  • 300 g strawberries, hulled and cut into halves lengthways

Instructions

Sponge Cake

  1. Preheat oven to 180°C. Grease and line a rectangular baking tin (20 x 30 x 4.5 cm) with baking paper and set aside.
  2. Place caster sugar into mixing bowl and mill 10 sec/speed 9. Transfer into a bowl and set aside.
  3. Place bicarbonate of soda, cream of tartar, cornflour and plain flour into mixing bowl and mix 10 sec/speed 5. Transfer into a bowl and set aside. Thoroughly clean and dry mixing bowl.
  4. Insert butterfly whisk. Place egg whites into mixing bowl and whip 2 min 30 sec/speed 3.5, without measuring cup, until stiff.
  5. With butterfly whisk still in place, mix 3 min/speed 3, slowly adding reserved icing sugar through hole in mixing bowl lid, 1 spoon at a time, until well combined. Do not rush this process.
  6. With butterfly whisk still in place, add egg yolks and mix 15 sec/speed 1. Remove butterfly whisk.
  7. Add vanilla extract, water and reserved flour mixture and mix 5 sec/speed 3. Scrape down sides of mixing bowl with spatula, then repeat mixing 5 sec/speed 3.
  8. Transfer mixture into prepared baking tin and gently smooth over surface. Bake for 10-15 minutes (180°C) or until sponge is golden. Set sponge aside in baking tin to cool. Clean and dry mixing bowl and butterfly whisk.

Berry Coulis

  1. Place all berry coulis ingredients into mixing bowl and cook 7 min/90°C/speed 4. Strain coulis into a large jug through a fine mesh sieve and set aside. Discard pips in sieve.

Berry Cream

  1. Place gelatine leaves into a ceramic or glass bowl and cover with cold water. Leave gelatine to soak for 5 minutes or until softened and swelled. Gently squeeze excess water from gelatine leaves and set aside. Discard soaking water.
  2. Place 250 g of the reserved berry coulis into mixing bowl and heat 2 min/60°C/speed 2.
  3. Add reserved gelatine leaves and combine 20 sec/speed 3, or until gelatine dissolves. Transfer gelatine mixture into a bowl and set aside to cool. Cover remaining berry coulis and place into refrigerator until ready to serve. Clean and dry mixing bowl.
  4. Re-insert butterfly whisk. Place cream into mixing bowl and whip 5-40 sec/speed 4, or until soft peaks form, watching carefully through hole in mixing bowl lid. Remove butterfly whisk.
  5. Transfer a thin layer of the whipped cream (approx. 100 g) on top of the sponge cake in baking tin and spread evenly with spatula. Arrange strawberries in neat rows on top of the cream.
  6. Add reserved gelatine mixture to remaining cream in mixing bowl and mix 10 sec/speed 2. Scrape down sides of mixing bowl with spatula, then repeat mixing 10 sec/speed 2.
  7. Carefully spread berry cream over the top of strawberries, then place slice into refrigerator to chill for 1 hour.
  8. Once chilled, remove slice and remaining berry coulis from refrigerator. Drizzle berry coulis over slice or decorate with coulis using a piping bag and small nozzle, then cut into slices and serve.