Tropical Marshmallow Traybake
Ingredients
- For the marshmallows
- ¼ tsp Sea salt
- 1 ½ cups Shredded coconut (unsweetened)
- 1 cup water (warm)
- 2 Tbsps Powdered gelatine (unflavored)
- 2 tsps vanilla extract
- For the sponge and garnish
- ⅓ cup olive oil (softened)
- ⅓ cup apple sauce (unsweetened)
- 2 large eggs (use 2 egg whites & 1 egg yolk)
- 1 tsp vanilla extract
- 2 cups Pineapple (cut into wedges)
- 2 Passion fruit (halved with pulp scooped out)
Preparation steps
Line 9 x 11 pan with parchment paper.
Pour 1/2 cup warm water in a bowl. Sprinkle gelatin over the water and whisk immediately. Set aside
Add 1/2 cup water, powdered sweetner, sea salt , and coconut in a saucepan. Heat over medium heat until mixture is hot ( not boiling) and everything dissolves. Remove immediately as soon as you see bubbles starting to form on the edge
Remove from heat, add vanilla. Pour the hot liquid into the gelatin, while whisking constantly
Using a hand mixer on high, beat the mixture for about 15 minutes, until it doubles in volume, and looks fluffy, like stiff egg whites and then pour into pan with parchment paper
Put in refrigerator for at least 8 hours or overnight, until it is firm and no longer sticky. Cut into squares, the same size at the cake
For the sponge: Preheat the oven to 350F. Grease and line 7" springform cake can with greaseproof paper.
Beat together the olive oil, applesauce, flour, eggs, and vanilla extract in a mixing bowl until smooth; 2 - 3 minutes.
Spoon into the prepared can and bake for 18 - 22 minutes until golden and springy to the touch. Remove to a wire rack to cool. Turn out from the pan and cut into slabs ( the same size as the marshmellows)
Sit the marshmallow on top of the sponge and top with the pineapple and passionfruit before serving.
