marshmallow whip cheesecake heaven
Ingredients:
For the Base:
200g digestive biscuits (finely crushed)
100g unsalted butter (melted)
1 tablespoon caster sugar
For the Filling:
500g mascarpone cheese (softened)
200ml double cream
1 teaspoon vanilla extract
75g icing sugar (sifted)
For the Topping:
3 large marshmallows (cut into small pieces)
150ml whipping cream
A pinch of salt
Instructions:
Prepare the Base:
In a mixing bowl, combine the crushed biscuits, melted butter, and caster sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a lined springform pan. Chill in the refrigerator for at least 30 minutes to set.
Make the Filling:
In a large bowl, whisk the mascarpone, double cream, vanilla extract, and icing sugar together until smooth and thick. Spread this mixture evenly over the chilled biscuit base. Return the pan to the fridge while you prepare the topping.
Create the Marshmallow Whip Topping:
In a saucepan over low heat, gently melt the marshmallow pieces with the whipping cream and a pinch of salt, stirring constantly until fully combined. Allow the mixture to cool slightly before spreading it over the mascarpone layer. Smooth the surface with a spatula.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow all layers to set properly. Once firm, carefully remove it from the pan and slice into portions.