Marshmallow and honeycomb sandwiches recipe

By Silvana Franco

  1. Makes 8
  2. Takes 20 minutes to make, plus chilling or freezing
  3. Rating

Children will love these fun treats packed with marshmallow, raspberries and honeycomb.

tried and tested
Marshmallow and honeycomb sandwiches

Ingredients

  1. 150g raspberries
  2. 50g icing sugar
  3. 4 tbsp blackcurrant cordial
  4. 250g mascarpone
  5. 142ml carton double cream
  6. 100g pink marshmallows, snipped into pieces using wet scissors
  7. 50g Cadbury’s Crunchie Nuggets or 2 Curly Wurly bars, chopped
  8. 16 rectangular ice cream wafers

Method

  1. 1. Empty the raspberries into a bowl and sieve over the icing sugar. Pour over the cordial and mash with a fork until pulpy. Stir in the mascarpone.
  2. 2. In a separate bowl, whisk the cream to soft peaks then fold into the raspberry mixture with the marshmallows and chocolate pieces. Cover and chill for 1 hour.
  3. 3. Using the chilled mixture, sandwich the wafers together. Eat straightaway, or wrap each in greaseproof paper and freeze for a few hours until firm – the wafers will soften as a result of freezing but the texture of the ice cream is worth the sacrifice.

Nutritional info

Per serving: 371kcals, 24g fat (15.2g saturated), 3g protein, 37g carbs, 26.2g sugar, 0.2g salt

Chef's tip

Try crumbling a bar of flaky chocolate (or toasted desiccated coconut or chopped nuts) on to a plate then dip the 4 sides of the sandwich into the chocolate, coconut or nuts so it sticks to the filling.

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