- Marshmallow Cream Mix:
- 3/4 cup water
- 2 1/2 cups sugar
- 1/3 cup corn syrup
- 8 large egg whites
- 1 tablespoon lemon juice
- 1/4 ounce gelatin
- Tuile Recipe with Ginger Snaps:
- 4 cups (1 pound) confectioners' sugar
- 3 1/2 cups all-purpose flour
- 2 tablespoons ground ginger
- 12 large egg whites
- 1/2 cup whole milk
- Semisweet chocolate, melted, for dipping tuile
- Sponge cake
- Raspberry marmalade
- Fresh raspberries, for garnish
- Superfine sugar
- Mint leaves, for garnish
- Special equipment: pastry bag, #5 star tip
To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
To make the tuile. Preheat oven to 350 degrees F.
In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Executive Pastry Chef Roman Gonsalez, Luxor Hotel - Las Vegas, NV
Recipe courtesy of Sandra Lee