Lip Smacking Lemon Marshmallow Pie

By The Magnificent Marshmallow Company

After a busy weeks marshmallow making we need ease when conjuring a weekend dessert for friends and family. If you fancy a tempting, comforting dessert with minimal effort required then look no further than this lusciously lemony marshmallow inspired treat.

  • 250g digestives
  • 50g dark chocolate, chopped, plus a little extra to grate on top of the finished pie to decorate
  • 40g softened unsalted butter
  • 90g Lip Smacking Lemon Magnificent Marshmallows, chopped
  • 100ml full fat milk
  • 284ml carton double cream
  • a splash of limoncello (optional)
  • 1 piece of stem ginger from a jar, chopped, and 1 teaspoon of the syrup
  • 2 tablespoons of ginger curd
  • a medium sized fluted loose bottomed tart tin

Whizz the digestives and chocolate in a food processor
Add the softened butter and whizz until the crumbs start to bind together
Press the crumbs firmly into the tart tin using the back of a spoon to flatten the base and form a biscuity case for the filling to sit in then place the tin into the fridge or freezer for a while for the base to harden
Gently heat the milk and the marshmallows until the milk begins to froth a little and the marshmallows start to melt then remove from the heat, pour into a bowl and leave to cool
Whisk the cream, limoncello if using and the syrup from the stem ginger until soft peaks form
Gently fold the chopped stem ginger through the cream
Once cooled, stir the milky marshmallow mixture into the cream
Spread the ginger curd across the biscuity base
Pour the filling onto the based and use a spatula to level the top
Place in the fridge overnight or for a few hours then decorate just before serving with the grated chocolate

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© The Magnificent Marshmallow Company 2015 - 2019. All rights reserved.
Carla Renae Quan-Soon, trading as the Magnificent Marshmallow Company. Unit 1, Crofton Workshops, West Park, Thursby, CA5 6QR