Makes 8

Marshmallow and honeycomb sandwiches recipe

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Takes 20 minutes to make, plus chilling or freezing

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

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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. 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. 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.

Wine Recommendation

Wine note: Try a fun, frothy sparkler. Asti or Clairette di Die capture the essence of this recipe.

Marshmallow and honeycomb sandwiches recipe

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