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.
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.
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