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Raspberry marshmallow wagon wheels
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Prep Time:
60 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Elevate classic wagon wheels with elegant raspberry marshmallows.
Ingredients:
  • 185g unsalted butter
  • 75g (1/3 cup firmly packed) dark brown sugar
  • 300g (2 cups) plain flour
  • 200g dark chocolate, (70% cocoa solids), chopped
  • Icing sugar, to dust
  • 440g (2 cups) caster sugar
  • 21.00 gm lemon juice
  • 125g raspberries, plus extra, to serve
  • 15.00 gm powdered gelatine
  • 3 egg whites
  • 10.00 gm cornflour
  • 12.00 gm icing sugar
Instructions:
  • In a small saucepan over low heat, combine 400g sugar, lemon juice, and 150ml water. Stir until the sugar dissolves. Increase the heat to high and boil for 10 minutes or until a spoonful of syrup dropped into a glass of iced water forms a hard ball.
  • In a clean saucepan, combine raspberries and 2 tablespoons of water. Cook over medium heat for 5 minutes, mashing raspberries with a spoon. Sprinkle gelatine over the mixture and stir until dissolved.
  • Whisk egg whites in an electric mixer until soft peaks form. Gradually add 40g sugar and whisk until stiff peaks form. Slowly pour hot syrup down the side of the bowl while mixer is on. Add raspberry mixture and whisk until thick enough to hold its shape.
  • Mix the cornflour and icing sugar, then sprinkle it over a greased 20cm x 30cm slice pan. Spread the marshmallow mixture into the pan using the back of a spoon and chill in the fridge for 2 hours or until firm.
  • Prepare shortbread biscuits while the oven preheats to 150C. With an electric mixer, cream butter, sugar, and 1/2 teaspoon salt until smooth, about 10 minutes. Gradually mix in flour until just combined. Roll out the dough on a floured baking paper until 6mm thick. Use a 7cm pastry cutter to shape 16 discs, then place them on two baking trays lined with baking paper. Pierce the tops with a fork and bake for 30 minutes, switching trays halfway through, until the biscuits turn golden brown. Allow them to cool before serving.
  • Melt the chocolate in a small bowl following the instructions for Melting Chocolate.
  • Brush the biscuits with melted chocolate, place on a baking paper-lined tray to set. Grease a 7cm pastry cutter, press into marshmallow, remove, place on biscuit, top with another biscuit, dust with icing sugar. Repeat process to make 8 wagon wheels. Serve with extra raspberries. Refrigerate if not serving right away.

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