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Lemon Marshmallow Slice



24 portion(s)

Lemon Marshmallow Slice


  • 250 g biscuit of choice, butternut snap
  • 75 g unsalted butter, melted


  • 1 tbsp gelatin, powder
  • 250 g cream cheese, chopped, at room temperature
  • 110 g caster sugar
  • 2 teaspoons Lemon peel, finely grated
  • 250 g sour cream
  • 2 tbsp lemon juice


  • 1 tbsp gelatin, powder
  • 220 g caster sugar
  • 1 tsp vanilla extract
  • 125 g water
  • 6
    2h 20min
    Preparation 20min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

    To make Lemon Marshmallow Slice
  1. Grease an 18cm x 28cm rectangular pan. Line base & sides with baking paper, extending paper 3cm above pan edge.

    1. Place biscuits in TM bowl & blitz for 3sec/speed7 then set aside.
    2. Place butter in TM bowl & melt for 2min/70'C/speed 1.5
    3. Return biscuit crumbs to melted butter & mix 30sec/speed5, or until combined.
    4. Press mixture evenly over base of prepared pan.
    5. Refrigerate while making filling.

    1. To make filling sprinkle gelatine over 1/3 cup water in a small heatproof jug. Sit jug in a saucepan of simmering water. Stir until gelatine is dissolved. Cool to room temperature.
    2. Beat cream cheese, sugar & rind in TM bowl 30sec/speed4.
    3. Scrape down sides of TM bowl & repeat 30sec/speed4, or until light & creamy.
    4. With the MC in place add gelatine mixture on the lid to slowly trickle into TM bowl approx 40sec/speed1, until smooth.
    5. Add sour cream & lemon juice 30sec/speed4 or until smooth.
    6. Spread filling evenly over biscuit base & leave to cool to room temperature.

    1. Add sugar to TM bowl & blitz 10sec/speed9 with MC on.
    2. Add 125 g water & gelatine and cook 8min/100'C/speed2 MC off.
    3. Once cool, insert butterfly & whip for 10min/speed4 MC off, or until thick & fluffy. You can place simmering basket on top if concerned about splattering.
    4. Spread over lemon filling & refrigerate for about 2 hours, or until set.
    5. Lift slice from pan.
    6. Slice with a hot, wet knife.

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Adapted to my TM5 from original recipe from Amy Sinclair from newideafood.com.au

Slice can be made up to four days ahead. Store in an airtight container in the refrigerator.

I found it easier & quicker to make gelatine mix in a jug over simmering water than in TM bowl.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • The family really enjoyed this. It was easy and...

    Submitted by close02 on 19. March 2019 - 21:13.

    The family really enjoyed this. It was easy and turned out perfectly Smile

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