Marshmallow Slice...

12 slices
1 hr 30 min

Mmmmm, a buttery base with a thick marshmallow topping.

I remember my mother making this slice often.

But she did it the hard way...

with gelatin or jelly.

And we beat and beat that mixture using hand beaters.

For what seemed like hours to my young mind,

until the topping turned pale pink and creamy.

But I discovered a super-easy way to make the marshmallow topping.


You do need an electric beater to create it quick.

10 minutes is all you need.

And then you pile it on the prebaked cooled shortcake base.

Leave to set.

And then cut into squares.

It is so delicious.


And not too sweet.

Try it.

Bake it with the kids.

It will become a family favourite.

Or serve it on Valentines Day as a treat -

just top with a berry jus, berries (from a can or fresh),

and a dollop of cream or ice cream (or both).

You'll find the recipe here.

Recipe details
  • 12  slices
  • Prep time: 30 Minutes Cook time: 1 Hours Total time: 1 hr 30 min
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For The Crust
  • 125 grams soft butter
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup sifted self-raising flour
For The Topping
  • 1/2 cup water
  • 1 packet (520 grams) of pink and white marshmallows.
  • shredded coconut
For The Crust
Beat butter, egg, sugar and vanilla together until pale and creamy.
Mix in the sifted flour.
With floured fingers, press into a greased 20cm x 30cm slice pan that has been lined with baking paper that has come up at least 2 inches around sides.
(You will need the height of this for the marshmallow topping step).
Bake at 180 degrees Celsius for 20 minutes.
Remove from oven and cool completely.
In a pot place 1/2 cup water.
Add 1 packet (520 grams) of pink and white marshmallows.
(I used the Pascall Big Softie brand).
Heat over medium heat stirring until marshmallows melt.
Set aside to cool.
Place marshmallow mixture in the bowl of an electric mixer and beat slowly at first, increasing speed as it thickens.
Beat for at least 10 minutes.
When thick, pale and creamy, pile on top of the shortcake base. Sprinkle with coconut.
Refrigerate until set. Cut into squares. Keep in an airtight container in the refrigerator.
  • Try topping it with a berry jus, berries (from a can or fresh),
  • and a dollop of cream or ice cream (or both).
Tracey Lee Cassin
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