This recipe was first published in Taste magazine.
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Ingredients
Piña colada marshmallow
Lolly cake
Method
1.Place the hot water in the bowl of a stand mixer and sprinkle over the gelatine powder. Set aside. Spray a 23cm square tin with baking spray and set aside.
2.In a saucepan over medium-low heat, add the pineapple juice, liquid glucose and sugar. Stir until sugar is dissolved and then increase heat to medium and bring to a simmer. Don’t stir, but simmer until the mixture reaches 115°C on a candy thermometer.
3.Place bowl of softened gelatine and water on the stand mixer, attach the whisk attachment and turn on high. Gradually pour the hot syrup over the gelatine in a thin stream and continue to whisk. Add the Malibu and continue to whisk for around 5 minutes until the mixture is white and fluffy.
4.Without delay, quickly pour the marshmallow mixture into your prepared tin. Refrigerate until set.
5.Mix together the icing sugar and cornflour. When marshmallow has set, dust surface with the cornflour mixture and also dust a sharp knife. Chop piña colada marshmallow into bite-sized pieces and place in a large bowl.
6.Break Eskimos into pieces by hand and place in the bowl with marshmallow.
7.In a food processor, lightly blitz biscuits to a rough crumb and add to lolly bowl.
8.In a saucepan, over low heat, melt butter and condensed milk. Add rum, mix, then combine with biscuit and lolly mixture.
9.Form into a 7cm-thick log shape then roll in the toasted coconut. Cover tightly in plastic wrap and chill for at least 4 hours. Slice and keep in the fridge until needed.
