Recipe

Chocolate lolly cake slice with gooey marshmallow frosting

Classic Kiwi lolly cake gets a delicious twist in this winning slice recipe. Chocolate lolly cake is topped with gooey marshmallow frosting to create the ultimate nostalgic treat

Jun 22, 2017 11:10pm
By Sophie Gray
  • 30 mins preparation
  • 15 mins cooking
  • Makes 24 slice
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This recipe first appeared in Food magazine.
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Ingredients

  • 250 gram malt biscuits
  • 2 tablespoon cocoa
  • 1/2 can sweetened condensed milk
  • 100 gram butter, melted
  • 1 cup desiccated coconut
  • 190 gram Eskimo lollies, chopped
  • red food colouring (optional)
Gooey marshmallow frosting
  • 2 egg whites
  • 1 cup caster sugar
  • 2 teaspoon liquid glucose
  • 1/3 cup cold water
  • 1 teaspoon pure vanilla extract
  • 2 cup marshmallows, cut into small chunks

Method

  • 1
    Line a 23cm square cake pan with non-stick baking paper.
  • 2
    Crush the biscuits to fine crumbs and mix in the cocoa, condensed milk, melted butter and ½ cup of the coconut. Add Eskimo lollies and mix.
  • 3
    Press the mixture into the lined tin and smooth the surface. Place in the fridge to chill.
  • 4
    Make gooey marshmallow frosting (see below).
  • 5
    Working quickly, spread frosting over the chilled slice. Dot with a few drops of red food colouring, and use the tip of a knife to swirl colour into the marshmallow. Sprinkle with remaining coconut. Chill before slicing.
Gooey marshmallow frosting
  • 6
    Place a bowl over a pan of boiling water, ensuring the water can’t touch the bottom of the bowl. Place egg whites, sugar, liquid glucose and water in the bowl. Beat with a handheld electric mixer on low for about 1 minute until sugar dissolves, then increase the speed and beat on high for 5-7 minutes until stiff and glossy.
  • 7
    Beat in the vanilla and marshmallows and mix until marshmallows are melted and frosting is smooth.

Notes

  • Use kitchen scissors to easily snip the marshmallows. Once the biscuit mixture is in the pan, arrange the Eskimo chunks so they are evenly distributed. PER SERVE (24) Energy 198kcal, 832kj • Protein 2.3g • Total Fat 7.7g • Saturated Fat 4.7g • Carbohydrate 30.7g • Fibre 0.9g • Sodium 64mg

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