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Strawberry Marshmallow Slice

A no-bake delight that blends creamy marshmallow with a crunchy biscuit base and refreshing strawberry essence.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Australian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base
  • 250 g 250g Arnott’s Arrowroot plain biscuits
  • 125 g 125g butter Melted
  • 1/3 cup 1/3 cup condensed milk
Marshmallow Layer
  • 1/2 cup 1/2 cup caster sugar
  • 1/2 cup 1/2 cup hot water
  • 3 tsp 3 tsp powdered gelatine
  • 1 tbs 1 tbs lemon juice
  • 1 tsp 1 tsp strawberry essence
  • 1 splash 1 splash pink food coloring Optional
  • 20 pieces 20 Iced Vovo biscuits For topping

Method
 

Preparation
  1. Line a 19cm x 29cm slice pan with baking paper.
  2. In a small saucepan over medium heat, combine condensed milk and butter, cooking for 2-3 minutes until smooth.
  3. Process plain biscuits into fine crumbs and mix with the butter mixture, then press into the base of the pan.
  4. Refrigerate for 2 hours.
Marshmallow Preparation
  1. Combine sugar and half the water in a saucepan, cooking until clear.
  2. Combine gelatine with the remaining water, add to syrup, and then mix in lemon juice and strawberry essence.
  3. Let it cool, then beat until thick.
Assembly
  1. Spread the marshmallow mixture over the biscuit base.
  2. Arrange Iced Vovo biscuits on top and set in the refrigerator for 1 hour.
  3. Cut into squares and serve chilled.

Notes

For serving, pair with a scoop of vanilla ice cream or alongside strawberry yogurt bites for a delightful contrast. Store in an airtight container in the refrigerator for up to a week. Enjoy within the first few days for best flavor.