Lemon Marshmallow Tea Cakes

 

 

 

First of all,I would like to apologize for the not so perfect colour on the chocolate,it was from my mold,I just could not get it out after washing it with the calcium-overdose water from my tap.For some reason,the water in Hungary has a high amount of calcium in it.

Having said that,lets get to making this delicious babies.as most people,I saw this on British bake off for the first time,thought it was fab and decided to give it a go.I used lemon marshmallow creme instead of just plain,why? because I love lemon.The recipe for the lemon marshmallow creme can be found here. I did not make the biscuits but you can make them if you want,i wanted to make this a no bake recipe (well,i didn’t have an oven,shocking?yes I know and it has not been fun at all.But it’s temporary,gotta do something about that).

I made 8 tea cakes but you can make about 12 with the marshmallow creme

You will need;

8 round digestive biscuits (about the size of your mold,you can trim it with a cookie cutter if it is bigger than the mold)

200g Dark Chocolate

Lemon Marshmallow Creme

and of course an hemisphere mold

 

Temper your chocolate (break it into pieces,melt about 2/3 of  it in the microwave at 30 secs intervals,stirring it after 30 secs until most of it is melted,stir in the remaining 1/3 until it is completely melted,without putting it back in the microwave)

Coat each biscuit in chocolate,you can use the back of a spoon or a small spatula

Coat one side,let it set,turn it around and coat the other side and edges. let it set completely,you can put it in the refrigerator for a short period just to let it set.

Coat the mold with chocolate

You can just use the back of a spoon

Put your marshmallow creme in a pipping bag or a zip lock bag,snip off the tip

 Once the chocolate in the mold has set up,fill each mold about 3/4 full,leaving enough space for the biscuit.

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Put the remaining chocolate in a cornet made out of parchment paper or a sandwich nylon.We are going to use that to seal the teacakes.

Put a little dollop of chocolate on the creme and place the biscuit on top,pipe the chocolate around the edges and wipe off any excess.

Alternatively, you can put a rim of melted chocolate around the cookie/biscuit

Pipe another rim around the edge of the chocolate case

Press the biscuit in to seal and wipe off any excess chocolate.

Allow to set before popping them out of the mold,once it is completely set,removing them is easy.

Be careful when removing them so you don’t break the chocolate shells. I turned it upside down on a work surface and just peeled the mold off.

Made some white chocolate ones too. You can run a hot spatula around the edge to have a cleaner finish or you can just break off the little bits around the edges.

Storing it in the refrigerator might change the colour,but I stored it in there anyway and did not notice any difference.

You can wrap them individually in foil.Cut into small squares and just wrap it around the teacakes.

 

You can play with it and add whatever you like to it.I added some crushed starlight candies to the white chocolate one,the mint overpowered the lemon and became minty,still tasted good.You can see some of the colour in it.

Enjoy!

 

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Lemon Marshmallow Creme

Lemon Marshmallow Creme

I love lemon a lot so when I wanted to make this marshmallow creme,I thought,why not make it lemon? and am glad I went for the lemon flavor instead of just vanilla. This is a light and airy creme.It can be spooned over ice cream and maybe some hot fudge,sandwiched between cookies,used as a filling in cupcakes,a dessert component or just enjoyed by spoon fulls.

If you want it plain,just omit the lemon and orange zest.

You’ll need;

2 Egg Whites

130 g Sugar

1/4 cup Water

A pinch of Salt

4 Tbsp Corn syrup

A splash of Vanilla

Zest of 1 lemon

Zest of 1 orange

Juice of 1/2 Lemon

Make the sugar syrup by combining the sugar,salt,corn syrup and water in a sauce pan over medium heat.

Stir until the sugar dissolves,stop stirring and let cook until it gets to 240°F or soft ball stage(the cold water test.drop a little in cold water,if it forms a ball that is pliable between your fingers,it is ready)

Before the sugar syrup gets to that stage,whip your egg whites to soft peak,add the lemon zest,orange zest and the juice of 1/2 a lemon

Whip. When your sugar syrup has reached the desired temperature,pour on the side in a slow stream while whipping your egg whites.It might look soupy at first but keep whipping.

Whip until thick,add the vanilla and whip to incorporate.

 You can also use this as a filling for marshmallow tea cakes like I did or serve it on a cookie.

Enjoy!