Raspberry Marshmallow Slice is a fun and fruity no-bake delight featuring layers of crushed biscuits, fluffy raspberry marshmallow, and a touch of coconut for texture.
Ingredients:
For the biscuit base:
- 1 1/2 cups crushed plain biscuits (like Marie or graham crackers)
- 1/2 cup desiccated coconut
- 1/3 cup melted unsalted butter
- 2 tbsp sweetened condensed milk
For the raspberry marshmallow layer:
- 1/2 cup hot water
- 1/2 cup cold water
- 3 tsp powdered gelatin
- 1 cup granulated sugar
- 1/2 cup raspberry jelly crystals (or raspberry-flavored Jello powder)
- Pink food coloring (optional, for a deeper hue)
For topping (optional):
- Extra desiccated coconut for sprinkling
- Freeze-dried raspberries, crushed (for a fancy finish)
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Directions:
Step 1: Prepare the base
1. Line an 8x8 inch square baking pan with parchment paper.
2. Combine crushed biscuits, coconut, melted butter, and condensed milk in a bowl.
3. Press firmly into the base of the prepared pan. Place in fridge to set while you make the marshmallow.
Step 2: Make the marshmallow layer
1. In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes.
2. In a saucepan, dissolve sugar and raspberry jelly crystals in hot water over medium heat, stirring.
3. Add the bloomed gelatin and stir until fully dissolved.
4. Pour mixture into a large mixing bowl. Beat on high speed (with a hand or stand mixer) for 10–12 minutes, until thick, pale pink, and fluffy (like marshmallow fluff).
5. Add a drop of pink food coloring if desired for extra vibrance.
Step 3: Assemble & set
1. Pour the fluffy marshmallow mixture over the chilled biscuit base and smooth the top.
2. Sprinkle with extra desiccated coconut or crushed freeze-dried raspberries.
3. Refrigerate for 3–4 hours, or until set and firm.
Step 4: Slice & serve
1. Lift out of the pan using parchment, and cut into squares with a sharp, warm knife.
2. Store in an airtight container in the fridge for up to 1 week.
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Tips:
- Lightly grease your knife or dip it in hot water before slicing for clean edges.
- You can swap raspberry jelly for strawberry or use unflavored gelatin with raspberry extract.
- Add a layer of melted white chocolate over the marshmallow for a richer finish.
- Perfect for pink-themed parties, Valentine’s Day, or bridal showers.