Hello from Marshmallow

Name: Hello from Marshmallow - Silvia G.
Ingredients: variant 1 180 g coconut flakes 250; 300g; colored marshmallow meringues variant 2 IN ADDITION (to the above) 20g coconut 225g fruit; flavored dragees (as stated on the package) 1; 2 tablespoons water a little red food coloring

Dessert - Hello from Marshmallow by Silvia G. - Recipia

Marshmallow salami is a no-bake dessert that is easy to prepare and perfect when you want something that looks different on a platter. It is made from soft marshmallows, coconut, and in the version with dragees, a fruity mixture that colors and flavors the dessert. The preparation takes about 15 minutes, and then the roll should be refrigerated for at least 30 minutes before slicing. The recipe is inspired by marshmallow cakes, whose history begins with the mallow plant. In ancient forms, the sap or marrow of the plant was combined with honey and nuts, while later French versions used egg whites, sugar, and flavors. The modern cylindrical dessert appeared later with automated production methods. This version is much simpler and can be made at home without baking. Quick Info Preparation time: approximately 15 minutes Chilling time: at least 30 minutes Total minimum time: approximately 45 minutes Servings: no fixed number; the roll is sliced as needed Difficulty: easy Recipe type: no-bake dessert, suitable for festive platters and multi-cake meals Ingredients Version 1 180 g coconut flakes 250-300 g colored cylindrical marshmallow Version 2, with fruity dragees The above ingredients An additional 20 g coconut flakes 225 g fruity-flavored dragees 1-2 tablespoons of water A little red food coloring For the version with dragees, the marshmallows are divided as follows: two-thirds are cut into pieces, and one-third is kept whole. The dragees can have different flavors and colors, depending on the product used. The original recipe used fruity-flavored dragees, with natural flavors mentioned on the packaging. Preparation method Version 1 – with melted marshmallows and pieces of marshmallow 1. Prepare the marshmallows Using kitchen scissors, cut about three-quarters of the total amount of marshmallows in half. Keep the remaining quarter whole. The whole marshmallows will be placed in the center of the roll and will remain visible when the dessert is sliced. 2. Prepare the work surface Lay out a large piece of plastic wrap on the counter. It is important that the wrap is wide enough to cover and roll all the mixture. If the roll is narrow, you can overlap two pieces of wrap about one-third over each other. 3. Form the coconut layer Sprinkle the coconut over the wrap in a compact layer about 1 cm thick. Do not leave large uncovered areas, as the coconut will form the outer layer of the salami. 4. Melt some marshmallows Put half of the marshmallows in a pot and heat them over low heat. Stir until melted. There is no need for high heat; you just need to obtain a soft and sticky mixture. Turn off the heat and remove the pot from the hot burner. Immediately add the quarter of marshmallows that was cut and mix quickly. The pieces should be well covered by the melted mass. Some will soften or partially melt, which is normal. 5. Place the filling Spoon the mixture into the center of the coconut layer lengthwise. Place the whole marshmallows that were kept aside on top, forming a line in the middle of the mixture. 6. Roll the dessert Lift one of the long edges of the wrap and bring it over the mixture. Carefully roll it up, like a biscuit salami, trying to compact the mixture slightly. Seal the roll well, then twist the ends of the wrap to seal it. There is no need to press too hard. It is sufficient for the roll to be well tightened and for there to be no large gaps between the filling and the coconut layer. 7. Chill and slice Place the roll in the refrigerator for at least 30 minutes. After chilling, unwrap and slice the dessert. It can be served immediately. Version 2 – with fruity dragees For this version, the first three steps remain the same: prepare the wrap, spread the coconut, and cut two-thirds of the marshmallows, keeping one-third whole. 1. Prepare the dragees Put 1-2 tablespoons of water in a pot and add the fruity dragees. The water helps prevent the sugar from caramelizing on the bottom of the pot. Heat over low heat and stir. As the dragees soften, press them with a spoon to crumble them faster. It is okay if small fragments remain. The mixture does not need to be perfectly smooth. 2. Adjust the color Melted dragees can give a yellowish color. For a more visible pink, add a little red food coloring and mix until the shade is uniform. 3. Add the cut marshmallows Turn off the heat and remove the pot from the hot burner. Add the cut marshmallows to the dragee mixture and coat them well in the fruity mixture. This will be thicker and stickier than in the simple version. 4. Continue assembling Place the mixture in the center of the coconut layer, then arrange the whole marshmallows lengthwise. Roll using the plastic wrap, compact gently, and seal the ends by twisting the excess wrap. 5. Let chill Keep the roll in the refrigerator for at least 30 minutes before slicing. The version with dragees has a more pronounced fruity flavor and a more intense color. Why I make the recipe often It is a quick no-bake dessert with a short list of ingredients. The colored marshmallows and the white layer of coconut make it look great on a platter, especially next to cake, cream cakes, or cookies. Another advantage is that it can be prepared in advance. After chilling, it slices easily and can be stored in airtight containers. The version with dragees is useful when you want a more colorful and flavorful dessert without adding many ingredients. Tips Work quickly after the melted marshmallows are taken off the heat. As they cool, they become harder to spread and mix. Low heat is important when melting marshmallows and dragees. If the temperature is too high, the sugar can stick to the pot or burn. Use a plastic wrap that is large enough. If it does not cover the width of the counter, overlap two pieces before sprinkling the coconut. The coconut layer should be compact so that the roll can be closed without the filling oozing out through uncovered spaces. If you slice the dessert immediately after rolling, the slices will be harder to shape. Chilling for at least 30 minutes helps the mixture firm up. Substitutions Coconut does not play a filling role in the recipe, but forms the outer layer. Therefore, replacing it can change both the appearance and how the dessert rolls. It is recommended to keep the indicated amount for the basic recipe. In the version with dragees, the red food coloring can be omitted. Its role is only to enhance the final color, as the dragee mixture can remain yellowish. Variations You can prepare the simple version using already colored marshmallows. Their color will be visible in the section, especially around the whole pieces kept. The version with dragees can be made with another type of fruity candy, but the taste and color will depend on the chosen product. In the basic recipe, the dragees are only partially crushed, so small pieces can remain. The two versions can be prepared separately, as the melting method is different: in the first, the marshmallows are melted, while in the second, the dragees are prepared first with a little water. Serving ideas Slice the roll into not-too-thick slices and arrange them on a platter. They can be placed next to other desserts for a festive meal or served individually as a no-bake cake. The intense colors of the marshmallows and dragees are better observed if the slices are placed cut side up. Frequently asked questions Can marshmallow salami be made without refrigerating it? Chilling is recommended. After at least 30 minutes in the refrigerator, the roll slices more easily and retains its shape. Without this time, the mixture may remain too soft and sticky. Why is water added in the version with dragees? The 1-2 tablespoons of water help melt the dragees and reduce the risk of sugar burning on the bottom of the pot. The dragees are heated over low heat and pressed as they soften. Can I keep all the marshmallows whole? Not for this assembly. The cut marshmallows need to be mixed with the melted part, while the whole marshmallows are placed in the center of the roll. This way, you achieve the contrast between the soft mixture and the visible pieces when sliced. How long does it last? The roll is kept in the refrigerator, in an airtight container. The recipe does not specify an exact shelf life, so it is better to consume it as fresh as possible while the texture of the marshmallow remains pleasant. Nutritional values The values are approximate, as the brand of marshmallows, the composition of the dragees, or the number of slices are not specified. For version 1, with 250-300 g of marshmallows and 180 g of coconut, the entire roll may have approximately 2,000-2,200 kcal. It roughly contains 250-275 g of carbohydrates, 15-20 g of protein, and 105-115 g of fats, mainly from coconut. If the roll is divided into 10 slices, one slice may have approximately 200-220 kcal, 25-28 g of carbohydrates, 1.5-2 g of protein, and 10-12 g of fats. For version 2, the additional amount of coconut and the 225 g of dragees increase the energy intake. The entire roll can reach approximately 2,900-3,200 kcal, depending on the type of dragees and the exact amount of marshmallows used. For 10 slices, the value may be around 290-320 kcal per serving. Storage and reheating Marshmallow salami is stored in the refrigerator, in an airtight container, to avoid absorbing moisture or odors from the fridge. It is served cold or after a few minutes at room temperature. It is not reheated. Heat can make it too soft and cause the coconut to detach from the surface.

Hello from Marshmallow

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