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
STRAWBERRY MARSHMALLOW PIE
This is a recipe from Joyce Gaddie - she won 1st place in the Pillsbury Refrigerated Pie Crust Pie Baking Competition in Sept. '09 at the Tennessee Valley Fair. She and the recipe were featured on a local noon news program, and the pie looks divine! I'm posting here for safe-keeping, until next strawberry season rolls around. I will update from "package directions" when I make it.
Provided by Misa3446
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place one crust into a pie dish. Take the second pie crust and use a cookie cutter to make cut-outs for the top of the finished pie. (Ms. Gaddie used star shapes.) Sprinkle the cut-outs with sparkling sugar (colored sugar available with cake decorating supplies). Bake the pie crust in the dish and the cut-outs according to package directions.
- Slice the strawberries and fold in a mixing bowl with the strawberry glaze. (It looked like her berries were halved.).
- In another large mixing bowl, whip the cream cheese with an electric mixer, until light and fluffy. Stir in the marshmallow creme.
- Put 1/3 of the cream cheese mixture in the bottom of the baked, cooled pie crust. Reserve 1 cup of the glazed strawberries for topping the pie. Spread the remaining strawberries on top of the cream cheese layer. Follow with the rest of the cream cheese mixture. Put the reserved cup of strawberries in the middle, and place the baked cut-outs around the strawberries on the top of the pie.
- Store in the refrigerator.
Nutrition Facts : Calories 652.7, Fat 37.6, SaturatedFat 18.1, Cholesterol 62.4, Sodium 551.6, Carbohydrate 72.3, Fiber 2.1, Sugar 28.8, Protein 7.5
CHOCOLATE MALLOW SLICES
Make and share this Chocolate Mallow Slices recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 20m
Yield 1 18-inch log
Number Of Ingredients 3
Steps:
- Melt chocolate chips over heat, stirring until smooth. Remove from heat.
- Mix in marshmallows and rice krispies until completely coated with chocolate mixture.
- Spoon mixture onto wax paper, bring long side of wax paper together and shape into a log about 18- inches long. Wrap tightly in the wax paper and refrigerate about 1 hour until firm.
- Cut into slices.
Nutrition Facts : Calories 1741.8, Fat 76.5, SaturatedFat 45, Sodium 639.7, Carbohydrate 288.2, Fiber 15.3, Sugar 200, Protein 15.9
STRAWBERRY MOUSSE
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 2h20m
Number Of Ingredients 4
Steps:
- Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
STRAWBERRY MARSHMALLOW CAKE
This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.
Provided by Just Sue
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Generously grease a 13x9 pan.
- Sprinkle marshmallows over bottom of pan.
- In a bowl, combine mashed stawberries and gelatin and set aside.
- Make cake batter according to package directions.
- Spread batter over marshmallows in pan.
- Spoon strawberry mixture evenly over batter.
- bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
- Place cake on wire rack to cool.
- When cake is cool you can invert on platter and serve with whpped cream.
Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3
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 PIE
I have not made this pie yet! Although, I'm planning on making it this summer! Yum! Chill time is included in cook time.
Provided by Courtly
Categories Pie
Time 4h15m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Dissolve strawberry gelatin in boiling water. Add the frozen strawberries. Stir until fruit separates and mixture thickens. Fold in the marshmallows, and the whipped cream. Pour into the graham cracker crust. Chill until firm.
Nutrition Facts : Calories 2743.1, Fat 148.1, SaturatedFat 67.3, Cholesterol 326.1, Sodium 1943.3, Carbohydrate 346.7, Fiber 9.7, Sugar 235.6, Protein 24.5
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