STRAWBERRY-MALLOW CHEESECAKE
This pretty-in-pink, ricotta-based cake has a shortbread base and marshmallow topping, finished off with fresh strawberries and a dusting of icing sugar
Provided by Sara Buenfeld
Categories Afternoon tea, Dessert
Time 1h10m
Yield Cuts into 12 slices
Number Of Ingredients 12
Steps:
- First, make the shortbread base. Heat oven to 160C/140C fan/gas 3. Rub the butter into the flour and sugar until the mixture makes a sticky dough. You can do this by hand or in a food processor. Press evenly into the base of a non-stick 26cm springform tin and smooth with the back of a metal spoon. Prick all over with a fork, then bake for 25-30 mins until pale golden. Cool, then carefully oil the sides of the tin using kitchen paper.
- To make the filling, soak the gelatine in cold water for a few mins to soften. Meanwhile, purée the strawberries in a food processor or with a hand blender until very smooth, then rub through a sieve to remove all the seeds. Pour the milk into a small pan and warm gently. Squeeze the gelatine of excess water, add to the milk, then remove from the heat and stir to dissolve. Cool.
- Stir the strawberry purée, gelatine mixture, ricotta and sugar together until smooth. In a separate bowl, whisk the cream until it softly holds its shape, then fold into the strawberry mixture with three-quarters of the marshmallows.
- Carefully pour onto the cooled base and scatter over the remaining marshmallows. Cover the tin with cling film and chill until firm, preferably overnight. Cheesecake can be made 2 days ahead if kept chilled.
- Carefully remove the cheesecake from the tin. Decorate with extra berries and finish with a dusting of icing sugar.
Nutrition Facts : Calories 523 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium
STRAWBERRY-MALLOW CAKE ROLL
This stunning cake roll is so much fun to make and present to guests.-Susan Olsen, Huntley, Montana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Let eggs stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. , Sift together the flour, baking powder and salt; set aside. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/4 cup sugar, beating until thick and lemon-colored. Beat in vanilla. Add dry ingredients and mix well. , In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into batter; fold in remaining whites., Gently spoon into prepared pan. Bake at 375° for 10-12 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel, starting with a short side. Cool completely on a wire rack., In a small bowl, beat cream cheese and marshmallow creme. Unroll cake; spread cream cheese mixture to within 1/2 in. of edges. Top with 2-1/2 cups strawberries. Roll up again. Place seam side down on a platter. Refrigerate for at least 2 hours. , Just before serving, garnish with remaining strawberries. Serve with chocolate syrup if desired. Refrigerate leftovers.
Nutrition Facts : Calories 271 calories, Fat 9g fat (5g saturated fat), Cholesterol 103mg cholesterol, Sodium 212mg sodium, Carbohydrate 45g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY MALLOW SLICE
Perfect for bake sales, afternoon tea, or a treat in the lunchbox and even with a cup of tea or coffee to treat your sweet tooth
Provided by Perfect Pixie
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Grease a 19cm x 29cm lamington pan.
- Combine biscuits, butter, coconut and spice in a bowl, mix well.
- Press evenly over base of prepared pan; refrigerate 30 minutes.
- Pour filling over base; refrigerate several hours or until firm.
- Spread with topping; refrigerate until topping is set.
- Sprinkle with extra toasted shredded coconut if desired.
- FILLING:.
- Process cream cheese until soft.
- Add cream, marshmallows and strawberries, process until smooth.
- Add gelatine to cold water, stir over hot water until gelatine is dissolved.
- Fold into cream mixture.
- TOPPING:.
- Combine marshmallows and milk in a saucepan, stir constantly over low heat without boiling until marshmallows are melted.
- Cool topping to room temperature.
Nutrition Facts : Calories 320.2, Fat 27.5, SaturatedFat 17.8, Cholesterol 80.1, Sodium 147.7, Carbohydrate 17.3, Fiber 1, Sugar 10.9, Protein 3.4
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