Coffee, Baileys & caramel marshmallow cakes
Here’s a recipe for flavorous marshmallow cakes with coffee, Baileys and caramel tastes.
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Bring the cream to a boil, and add coffee. Leave it for 30 minutes under a plastic wrap, and strain. Bring the mix to a boil again. If you want a richer coffee taste, then add 1 tsp of instant coffee. Caramelize the glucose with sugar in a thick-bottomed saucepan until amber, and then gently pour in the cream in several passes, stirring well. Beware of hot steam! Add the butter, the condensed milk and salt; punch very well with a blender, and refrigerate.
- Combine the room temperatured puree with egg whites and sugar in a mixer bowl. Whip the mix on a high speed until fluffy and light. The volume will increase.
- Combine the ingredients for the syrup in a saucepan, and cook, stirring occasionally, until the "thread". That’s when you lift the spatula, and the syrup flows out, forming a continuous thread (110C | 230F).
- Now you can reduce the mixer speed, so that it’s convenient to pour the syrup in a thin continuous stream along the wall of the bowl.
- As soon as all the syrup has been poured in, turn it off, and put the fluffy, airy, stable mass in a pastry bag with a nozzle; form the marshmallows on the parchment. After 30 minutes, the marshmallow gets stable. It can be easily removed, connected and sprinkled with a mixture of powdered sugar and cornstarch (2:1). But you better leave the marshmallow overnight for drying.
Replace the puree with the apple one (just bake the apples as in the classic version); replace the water for the syrup with coffee, and add 5 g (0.20 oz) of Baileys liquor to the syrup.
The technology doesn't change.