S’mores Fridge Cake Whip up this no-bake choco­latey dessert

Good Housekeeping (South Africa) - - CONTENTS -

Prepa­ra­tion Time 10 min­utes To­tal Time 25 min­utes, plus chill­ing Serves 8

1½ cups dou­ble cream 1 cup marsh­mal­low crème (find a recipe at www. good­house­keep­ing.co.za)

30 co­conut bis­cuits (we used Bak­ers Ten­nis Bis­cuits) 2 cups pre­pared choco­late in­stant pud­ding (we used Moir’s) ½ cup mini marsh­mal­lows melted dark choco­late for driz­zling, op­tional

1. With mixer on a high speed, beat cream with a pinch of salt un­til stiff peaks form; fold in marsh­mal­low crème. 2. Line a 22cm x 5cm loaf tin with cling­wrap. Line bot­tom with bis­cuits, break­ing to fit as needed. Add 1 cup pud­ding to tin; spread into an even layer. Top with an­other layer of bis­cuits and one-third of cream mix­ture; spread into an even layer. Re­peat lay­ers again, end­ing with bis­cuits. Trans­fer re­main­ing one-third of cream mix­ture to a small bowl. Cover cake and re­served cream mix­ture with cling­wrap; re­frig­er­ate overnight. 3. Re­move cling­wrap and in­vert cake onto a plat­ter. Top with re­served cream mix­ture. 4. Place marsh­mal­lows in a sin­gle layer on a rimmed baking tray lined with foil sprayed with non­stick cook­ing spray. Grill un­til golden brown (30 to 45 sec­onds). 5. Scat­ter marsh­mal­lows over cake. Driz­zle with melted choco­late, if de­sired. Serve im­me­di­ately or re­frig­er­ate, cov­ered, up to 2 days be­fore serv­ing.

EACH SERV­ING About 1 510kJ, 5g protein, 38g car­bo­hy­drate, 20g to­tal fat (12g sat­u­rated), 1g fi­bre, 165mg sodium.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.