Raspberry Marshmallow Slice with Weetbix Base

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Raspberry Marshmallow Slice with Weetbix Base

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Ingredients

24 piece(s)

Weetbix Base

4 Weetbix
75g brown sugar
170g Self Raising Flour
145g Butter, cubed

Raspberry Marshmallow

225g white sugar
150g water
1.5T powdered gelatine
3 drops raspberry cochineal

Topping

Freeze dried raspberries
40 g shredded coconut (optional)

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6

3h 20min

Preparation 3h 0min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Weetbix Base

Preheat oven to 180 degrees and line a lamington slice tin with baking paper.

Add all base ingredients to bowl and mix on speed 5 for 30 seconds.

Firmly press mixture into prepared tin and bake for 15 to 20 minutes until lightly golden.

Remove from oven and allow to cool completely.

Marshmallow

Add sugar to mixing bowl and mix for 10 seconds, speed 9, MC on.

Add the water and the gelatine and cook for 10 minutes, 100 degrees, speed 2, MC off.

Set bowl aside to cool to room temperature.

Once cool, insert butterfly, add raspberry cochineal and mix for 10 minutes, speed 4, MC off.

Pour marshmallow over cooled biscuit base and sprinkle with freeze dried raspberries. If not using freeze dried raspberries, sprinkle with shredded coconut.

Refrigerate until set.

Slice with a knife dipped repeatedly into a container of boiling water. Store in an airtight container in the fridge.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

You can buy the raspberry cochineal at Spotlight or Base Warehouse. The freeze dried raspberries are readily availble online.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.