Neapolitan Marshmallow Slice Recipes

NANNA'S MARSHMALLOW SLICE

Steps:

• Preheat Oven to 180C
• To prepare the base, cream the butter, sugar and essence for 4 minutes until pale and creamy
• Add egg and mix well
• Add dry ingredients (it says to sift but I never do...)
• Pour into a slice tin or square 25cm tin (or as original recipe states 2 sandwich tins)
• Bake for 13 minutes until light golden brown on top
• Set aside to cool
• To Prepare the marshmallow - boil water, gelatine and jelly crystals in a large pot on the stove top - for 8 minutes
• Add sugar and stir well to dissolve it all and remove from the heat and allow to cool completely.
• Beat with electric mixers until thick but not too stiff and unable to be spread - this can take up to 5 minutes
• (Optional spread Jam over shortcake if desired)
• Pour marshmallow over the base and pop in the fridge to set - for approx. 2 hours
• Slice and store in the fridge in an airtight container.

NEAPOLITAN MARSHMALLOW SLICE

Steps:

• 1. Preheat oven to 180C. Grease a 30cm x 20cm slice tin. Cream together butter and sugar until light and fluffy. Add essence and egg and beat well. Add sifted dry ingredients. Mix well, and press into baking tray. Bake at 180 degrees for about 20 minutes.
• 2. Soften gelatin in cold water in a saucepan Add sugar and bring to the boil for 8 minutes. Beat egg whites till stiff, fold in confectioners sugar and then add the cooled gelatin mixture. Beat for 3 minutes till thick.
• 3. Use half of the gelatin mixture and spread on cooled base. Using the remaining gelatin add some pink food colouring to it and mix it in, and then add on top of the white gelatin. You can add coconut to the top if you like. Refrigerate until marshmallow has set.