The mallowpuff is an absolute iconic biscuit in New Zealand. As a kid, the tradition was to smash it on your forehead so the chocolate would shatter. No heads were damaged! Being filled with marshmallow, it was just a soft moosh to the head.
I’ve recreated the Mallowpuff with an Ultimate Omnoms twist. It’s texture galore! I love the addition of the wholemeal flour in the chocolate cookie base, giving it more mouthfeel in an otherwise light biscuit. The pairing of dark chocolate and strawberry offsets the sweetness of the marshmallow. But the real hidden surprise is the jelly centre.
Not to worry about a complicated recipe, I’m all for finding hacks to make baking more fun in the kitchen. The jelly centre is just packet mix jelly with an extra 1 1/2 tsp of gelatin. The marshmallow recipe is basically foolproof – no need to mess around with specialty ingredients!
Give the recipe a go and I encourage you to modify it and give it your own twist. Make sure you tag @ultimateomnoms on Instagram so I can see your creation and give you a shoutout!
Strawberry Mallowpuff with Jelly Centre
Ingredients
Biscuit base
- 68 g standard flour
- 38 g wholemeal flour
- pinch of salt
- 1/4 tsp baking soda
- 1 Tbsp cocoa powder
- 63 g unsalted butter (softened)
- 35 g soft brown sugar
- 10 g golden syrup
Jelly
- 1 packet strawberry jelly
- 1 1/2 tsp powdered gelatin
Marshmallow
- 22 g freeze dried strawberries
- 7 g powdered gelatin
- 38 g water (for blooming gelatin)
- 38 g water (for sugar syrup)
- 47 g glucose syrup
- 113 g castor sugar
- 1 tsp vanilla extract
Chocolate coating & decorations
- 250 g dark chocolate
- 30 g coconut oil
- 25 g white chocolate
- Handful crushed freeze dried strawberries
Instructions
Biscuit base
- Preheat the oven to 180°C
- Combine the flours, salt, baking soda and cocoa powder in a bowl and whisk together until combined
- Cream the butter, brown sugar and golden syrup until light and fluffy
- Add the dry ingredients to the creamed mixture and mix until combined
- Tip the dough onto a piece of baking paper. It will be crumbly at first, use your hands to knead together and form a ball of dough
- Roll the dough out between sheets of baking paper until the dough is about ½ cm thick
- Using a round cookie cutter, cut biscuit size discs and place on a baking tray lined with baking paper
- Chill in the fridge for 15 minutes
- Bake for 13 min and set aside to cool on a baking rack
Jelly
- Mix the jelly and gelatin with boiling water. Set aside to cool and pour into a container
- One set, cut into large cubes
Marshmallow
- Blitz the freeze dried strawberry with a blender until it forms a red powder
- Mix the gelatin in 38g cold water. Leave aside to bloom
- In a saucepan, combine the remaining water, glucose and sugar. Stir so the sugar is mixed into the liquids but stop stirring once it starts bubbling to prevent crystalisation. Continue cooking the syrup until it reaches 120°C
- Slowly pour the sugar syrup into a heat-proof mixing bowl. Let the syrup cool slightly to about 100°C
- Add the bloomed gelatin into the bowl. Start whisking on low so the gelatin melts and slowly increase the mixer speed to high. Add the vanilla extract after 5 minutes of whipping and keep whipping until fluffy, about 10 minutes
- Add the freeze dried strawberry powder and mix until incorporated
- Put into a piping bag ready to use
Chocolate coating & decorations
- Melt the dark chocolate chocolate and coconut oil using a double boiler or in the microwave until glossy and smooth
- Put the jelly cube in the middle of the biscuit
- Pipe marshmallow over it so it forms a half sphere
- Repeat for the rest of the biscuits
- Leave at room temperature to set for about an hour or chill in the fridge for 20 min
- Dip each marshmallow biscuit into the melted dark chocolate and leave to set
- Drizzle with melted white chocolate and sprinkle crushed freeze dried strawberry on top
