We had a very lean Father’s Day this year following our trip to San Fran so my wee girl Gwynnie and I made this slice as her gift to Daddy. It’s largely based on the NZ Woman’s Weekly one but I’ve added raspberry jam and freeze-dried raspberries to make it extra special. If you can’t get these, small chopped cranberries or chocolate would be delicious too.
¾ cup icing sugar
1 large egg
1 tsp vanilla essence
1 1/4cups self-raising flour
1/3 cup raspberry jam
1 cup cold water
3 drops red food colouring
1 tbsp gelatin powder
1 cup sugar
1 egg white
1 cup icing sugar
Optional 1/3 cup freeze-dried raspberries (or choppped cranberries) to garnish
Heat oven to 170 degrees C and grease a 17 x 27cm slice tin. Place butter and icing sugar in a bowl and beat together until pale and creamy. Beat in egg and vanilla, then the flour.
Press this shortcake mixture into the base of the prepared slice tin and bake for 15 minutes or until light brown. Add raspberry jam and return to the oven for another 10 minutes. Remove to cool.
For the Marshmallow, place the cold water and food colouring in a saucepan and sprinkle over the gelatin powder. Add sugar then bring to the boil, stirring until sugar dissolves. Boil gently for eight minutes, then remove from the heat to cool a little.
Place the egg white in a clean bowl and beat until soft peaks form. Beat in the icing sugar, and then slowly add the warm gelatin mixture. Continue beating until marshmallow is thick and fluffy. Spread marshmallow topping over shortcake base, sprinkle with freeze-dried raspberries and leave to set. Cut into slabs when cold. Enjoy!