Marshmallow Pineapple Slice

Name: Marshmallow Pineapple Slice
Prep time: 20 min
Cook time: 30 min
Yield: 10-12
Cuisine: Middle Eastern

Desserts

Like our grandma cooked, this old-fashioned Marshmallow pineapple slice is Light, bright, and refreshing with a tender cake that melts in the mouth!

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

10-12

About this recipe

The marshmallow pineapple slice is Light, bright, and refreshing with a tender cake that melts in the mouth! slice A shortcake base topped with layers of frothy marshmallows upon a bed of sweet pineapple curd make this old-fashioned lemon marshmallow slice recipe a family favourite.

Watch it here

Ingredients

Biscuit Base

85 grams butter softened
¼ cup of sugar
2 tablespoons water
½ teaspoon vanilla
170 grams self raising flour (sifted)

Pineapple Filling

1 ½ cups crushed pineapple including juice
3 tablespoosn sugar
28 grams custard powder (approximately 3 tablespoons)
3 tablespoons cornflour (28 grams)
28 grams butter

Marshmallow

1 cup of water
1 cup sugar
4 teaspoons gelatine
pinch of cream of tartar
2 teaspoons lemon
½ teaspoon vanilla

Notes from Rouba

The Slice can be made up to four days ahead. Store in an airtight container in the fridge.
You can substitute the pineapple with orange juice but add ¾ cup of sugar

Method

Step 1.

Grease a 3 cm-deep, 18cm x 18cm lamington square pan. Line the base and sides with baking paper.

Using an electric mixer, cream butter, and sugar until light and fluffy, add water and continue to cream for 1-2 minutes

Add the vanilla sugar and fold in the sifted flour. Press evenly over the greased lamington tray and bake at 180 degrees for approximately 15 minutes until pale golden in colour. Set aside to cool

Step 2.

For the filling, place pineapple with juice, sugar, and custard powder in a saucepan over medium heat and stir.

In a separate bowl, mix the cornflour with a little water to form a smooth paste. Stir into the mixture, stirring until the mixture boils and thickens. Cook for a further 2 minutes. Add the butter and remove from heat. Once the butter has melted, give it a stir and pour the filling over the shortcake.

Step 3.

To make the marshmallow, place water, sugar gelatine, and cream of tartar in a saucepan over low heat. Bring slowly to a boil stirring occasionally. Lower heat to a simmer and continue to boil for 10 minutes. Remove from heat, and allow to cool.

Step 4.

As the marshmallow mixture begins to thicken (within approximately 15 minutes) add the lemon juice and vanilla and beat until thick and fluffy.

Add the lemon essence and icing sugar, beating until thick and creamy (do not overbeat the marshmallow).

Pour the marshmallow over the pineapple mixture, and refrigerate

Step 4.

Once set, you can use a blow torch to caramelise the marshmallow top. Hold the flame just above the marshmallow and keep moving it round and round until caramelised.