Ginger and Dark Chocolate Marshmallow Teacakes

While the Florentine flapjacks and the ‘healthy’ pear and almond loaf were pretty tasty, I have to admit that they weren’t the most demanding bakes I have ever attempted. Therefore I decided to try something a little more complex this week and remind myself yet again that I do have some baking skill.

If I’m honest I’m not entirely sure why I chose marshmallow cheesecakes. I think the idea came from some vague childhood memories of my grandma buying them for my sister and I in an attempt to brainstorm new recipes. However this was then swiftly followed by another memory of the Great British Bake Off and contestants struggling with them in a technical one year. At the end of the day, if the bake off contestants were struggling, then they are probably enough of a challenge for me. (Cool story Bro, tell it again).

To make these I ended up using two different recipes one from the BBC (shock) and one from BBC Good Food (even more of a shock). The reason I did this is mainly due to my own, probably unfounded, scepticism about the recipe from Good Food, where they used gelatine to set the marshmallow. This is probably because their method doesn’t involve using moulds (which was also an approach I took due to my general laziness), but I was worried that their decision to dissolve the gelatine in the egg whites wouldn’t work particularly well, and that you would be left with tiny chewy flecks (which aren’t nice for anyone). Therefore I decided to use the golden syrup instead, and risk slightly softer marshmallow.

Ginger and Dark Chocolate Marshmallow Teacakes

However, much to my own relief, it all worked out in the end. The marshmallow was a little soft, and this made them quite difficult to eat without a fork, but the flavour of the ginger complimented the whole bake really well as it helped cut through the sweetness of the marshmallow while matching the richness of the dark chocolate. The good thing about this recipe is that it is also surprisingly easy to experiment with, so if you aren’t a fan of ginger you could easily try something else, such as different fruits, nuts, or caramels. But, whichever you do decide to go for, either way I hope you enjoy!

Ginger and Dark Chocolate Marshmallow Teacakes

Ginger and Dark Chocolate Marshmallow Teacakes (makes approx. 16)

For the Biscuit:

  • 100g butter, softened
  • 75g icing sugar
  • 1 egg yolk
  • 2 tbsp milk
  • 175g plain flour

For the Marshmallow, ginger filling and chocolate coating:

  • 3 egg whites
  • 150g caster sugar
  • 6 tbsp golden syrup
  • 1/2 tsp salt
  • 2 tbsp ginger syrup
  • 1/2 pot of ginger jam
  • Approx. 10 cubes crystallised ginger
  • 400g dark chocolate
  • 150g white chocolate


  1. Put the butter and icing sugar into a mixer and beat until combined. Then add the remaining ingredients and mix until a dough forms (you may need to add some extra flour if the dough is a bit sticky).
  2. Turn out onto a flat surface and knead until it comes together, then flatten into a round, wrap in clingfilm and chill for 20 minutes.
  3. Preheat your oven to 180C/ 160C Fan.
  4. Once chilled, remove the dough from the fridge and roll out until it is about the same thickness as a £1 coin. Use a cutter the same size as you want your teacakes and cut out bases until you have run out of dough. Place each disc on a lined baking tray and bake the in oven for around 10-12 minutes, turning the trays half way through, until golden. Leave to cool slightly and then transfer to a wire rack to cool completely.
  5. Chop the crystallised ginger into small cubes.
  6. Once cooled, place a small blob on ginger jam into the centre of each biscuit and top with a few pieces of crystallised ginger (you can do this stage after making the marshmallow, but make sure you remove the marshmallow from the top of the bain marie as the egg will continue cooking)
  7. To make the marshmallow place the egg whites, the caster sugar, the syrups and the salt in a large bowl. Place over a bain marie and whisk continually with an electric hand mix until the mixture has doubled in size and thickened to the consistency of whipped cream. This will take about 6-8 minutes.
  8. Put the marshmallow into a piping bag and pipe on top of the biscuits topped with the ginger. Smooth out to form little domes.
  9. Melt the dark chocolate completely in a bowl, then pour over the teacakes to form a chocolate coating. You will probably struggle to cover all the marshmallows with the dark chocolate.
  10. Melt the white chocolate and drizzle this over the teacakes with a fork for decoration. You can then use the remaining white chocolate to coat the remaining marshmallows. Leave to set and enjoy!

Ginger and Dark Chocolate Marshmallow Teacakes



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