This Raspberry Coconut Marshmallow Slice recipe is a crunchy cookie base, then layers of jam and real homemade marshmallow, topped with coconut.
Yes, you heard me this Marshmallow Slice recipe uses HOMEMADE raspberry marshmallow and it’s really, really good.
Do you know those Iced Vovo cookies? They were the inspiration for this slice, well, kind of. The inspiration came more from those marshamallow biscuits that look like Ice Vovos. For those of you that don’t know, Iced Vovos are an Aussie biscuit topped with two strips of pink icing and a middle strip of raspberry jam, then sprinkled with coconut.
I had to do some digging to find the marshmallow biscuits that looked like Iced Vovos. I thought, at some point, Arnotts had just swapped the marshmallow for icing and it seems I’m not the only one. The onese I was thinking of were the Paradise Strawberry Mallows.
Anyhoo, looooooong story short (sorry ’bout that), this marshmallow slice recipe was born from some inspiration.
This is another recipe for those super sweet tooths out there … like me 🙂 The cookie is crunchy and very easy to make. It is then slathered in raspberry jam and topped with this amazing, soft and melt-in-the-mouth raspberry marshmallow.
Now, let’s talk about this marshmallow. The marshmallow is perfect and so much lighter and lovelier than the ones you buy from the shop. There is no chewing required, and they taste like the best marshmallows you’ve ever had. Promise! To make it from scratch it’s not difficult at all. Suuuure, you’ll need a sugar thermometer (cheap from a kitchen store) and it gets sticky but the texture will be the best reward EVER!
Suffice to say, I believe it is well worth the effort to make your marshmallow from scratch, however, if you don’t want to go that far, you don’t have to. You could buy some marshmallows, cut the tops off (so you’re left with a sticky top), sprinkle over some untoasted coconut, then throw the slice back in the oven for 10 minutes or so.
But don’t. Really. Give it a go. Pretty please, for me? 🙂
- 57 g 1/4 cup or ½ stick unsalted butter
- 100 g 1/2 cup caster (superfine or granulated) sugar
- 1 egg yolk (note 1)
- ½ teaspoon vanilla extract
- 130 g 1 cup plain (AP) flour
- ½ teaspoon baking powder
- pinch salt
- ¼ cup good quality raspberry jam
- ¾ cups water (split ½ cup / ¼ cup)
- 250 g 1 ¼ cups caster (superfine) sugar, split 200g / 50g
- ½ tablespoon liquid glucose or light corn syrup (note 2)
- Pinch salt
- 1 tablespoon good quality raspberry jam (note 2)
- 1 tablespoon powdered gelatine (note 2)
- 1 egg white (note 1)
- 2-3 drops pink food colouring
- ¼ cup shredded coconut
- ¼ cup shredded coconut lightly toasted
- 2 tablespoons icing sugar (note 2)
Preheat the oven to 180C / 350F / 160 fan forced. Line an 8x8 inch square baking tin with baking paper.
For the cookies: Cream together the butter and sugar until pale and fluffy. Add the egg yolk and vanilla and beat until fully incorporated. Now sift over the flour, baking powder and salt. Use a spoon to mix the dry ingredients into the butter mixture until almost combined, then switched and use your hands to bring it together until fully mixed and starting to clump.
Tip the mixture into the baking tin and spread across the base evenly. Press down all over with your hands. Bake for 15-20 minutes until golden. Remove from oven and leaving the cookie in the baking tin, run a knife through to cut into 9 slices (this will make cutting the slice later easier). Allow to cool.
Once cooled, spread ¼ cup of the jam over the base evenly with a spoon.
For the marshmallow (note 5): Pour ½ cup of water into a heavy based saucepan. Add 1 cup of sugar, the glucose and salt. Over med-high heat, bring the mixture to a boil without stirring. Once it comes to a boil, use a slightly wet pastry brush to dissolve any sugar crystals that splatter on the sides of the saucepan. Heat the mixture to 115C / 239F on a sugar thermometer.
In the meantime, mix the rest of the water (1/4 cup) and the raspberry jam (1 tbsp) together. Use a sieve to strain out any seeds, then sprinkle the gelatine over the top and allow to sit for 5 minutes to “bloom”.
Put the egg white into a clean bowl.
Once the gelatine mixture has bloomed, heat in the microwave on high for around 45 seconds, then whisk well with a fork until you have a smooth syrup.
As soon as the boiling sugar mix gets to 115C / 239F, start whisking the egg with a handheld beater until frothy. While continuing to beat, gradually add the remaining ¼ cup of sugar until it’s thick and glossy. Transfer to a stand mixer with a whisk attachment and turn it on medium.
10. Once the sugar mix hits 127C / 260F, take it off the heat. Let the bubbles subside and carefully add the gelatine mix and stir to combine. Be careful as it may splutter.
11. With the egg white mixture still beating, slowly pour the sugar syrup in a steady stream down the side of the bowl until all incorporated. Not too quickly or the egg white will split. Turn the mixer up to high and beat for 8-10 minutes. Add the pink food colouring if using and continue beating until completely mixed through. The marshmallow is ready when it has doubled in volume and is looking stringy. If you dip a spoon into the marshmallow and remove it, it should pull away in a string, but hold it’s shape and start setting straight away.
12. Now carefully spread the marshmallow mix over the cookie and jam base (a slightly wet spatula will assist here). Sprinkle the top with the coconut and then dust lightly with icing sugar.
13. Allow to set for 2 hours before slicing (note 4)
- You will need just 1 whole egg for this recipe but separated. The yolk will be used in the cookie base and the white will be used in the marshmallow.
- I use a standard Australian 20ml tablespoon
- You will need a thermometer for this recipe
- When slicing, dip the knife in icing sugar first as this will help to stop the marshmallow sticking to the knife too much. I found it’s better to keep wiping the knife between slices as well. You may find it easier to turn it upside down onto another board (place the board on top, then flip it over) and cut through the cookie side first, where you cut through back before it cooled. Then invert each piece onto your serving plate.
- If you don’t want to make the marshmallow from scratch you can use store bought but before laying them over the base, cut the tops off so the coconut will stick. Sprinkle with untoasted coconut and bake in the oven for another 10 minutes. If you have time, I urge you to make the marshmallow from scratch. It’s actually very easy, albeit there are quite a few steps but the flavour and texture is so, so, much better.