Marshmallow Choc Tea Cakes
A light and fluffy marshmallow filled tea cake coated in dark chocolate that melts in your mouth. Indulge in the playful layers and get swept back to your childhood. These tea cakes are topped with gold leaf - because this year's holiday season calls for a bit of sparkle!
Recipe by @est.elle.rose
www.lentilsandlemons.com
Ingredients
8-10 Digestive biscuits/Marie Plain biscuits (circle shape)
Optional: Gold leaf or an edible topping!
Chocolate coating:
1.5 cup (400g) dark chocolate chips (cooking chocolate)
2 tbsp coconut oil
Marshmallow filling (swiss meringue):
5 egg whites
1 cup white sugar
2 tsp vanilla extract
Yield:
8 tea cakes
Method
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Place the marshmallow filling ingredients (except the vanilla extract) into a double boiler and mix together until the sugar is completely dissolved.
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Pour the mixture in a bowl of a stand mixer with a whisk attachment and beat at high speed until white stiff peaks form. Add the vanilla extract slowly as you beat the mixture. You can test this by removing the whisk and the white peaks shouldn’t droop.
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Place your chocolate in a microwave proof bowl with the coconut oil for 30 seconds. Take it out and mix together and then reheat for another 30 seconds. Continue to do this until the chocolate has melted completely. You can add more coconut oil to make the chocolate a little more runny. You will need a loose chocolate mixture to dip your cakes into.
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Place the digestive biscuits on a tray and use a piping bag (or sandwich bag that’s cut on one corner) to pipe the marshmallow filling onto your biscuits. Pipe to form a swirl about 8cm in height and as wide as your biscuit.
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Dip the marshmallow tea cakes into your chocolate mixture and then place the tray into the fridge to set.
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Once set, top with gold leaf or any edible topping of choice and enjoy!
For more recipes, visit www.lentilsandlemons.com