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Marshmallow and honeycomb sandwiches

Published: 31 Jul 04
Updated: 18 Mar 24

Children will love these fun slightly retro treats packed with marshmallow, fresh raspberries and honeycomb – squished between wafers. They’re a lot like the ice-cream wafer sandwiches of yesteryear!

Easy
August 2004

Test kitchen approved

Serves 8
Hands on time 20 mins, plus chilling or freezing

Nutrition: per serving

Calories: 371kcals
Fat: 24g (15.2g saturated)
Protein: 3g
Carbohydrates: 37g (26.2g sugars)
Salt: 0.2g

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Ingredients

150g raspberries
50g icing sugar
4 tbsp blackcurrant cordial
250g mascarpone
142ml carton double cream
100g pink marshmallows, snipped into pieces using wet scissors
50g Cadbury’s Crunchie Nuggets or 2 Curly Wurly bars, chopped
16 rectangular ice cream wafers

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Method

Empty the raspberries into a bowl and sieve over the icing sugar. Pour over the cordial and mash with a fork until pulpy. Stir in the mascarpone.
In a separate bowl, whisk the cream to soft peaks then fold into the raspberry mixture with the marshmallows and chocolate pieces. Cover and chill for 1 hour.
Using the chilled mixture, sandwich the wafers together. Eat straightaway, or wrap each in greaseproof paper and freeze for a few hours until firm – the wafers will soften as a result of freezing but the texture of the ice cream is worth the sacrifice.

Recipe from August 2004 Issue

Nutrition

Nutrition: per serving

Calories: 371kcals
Fat: 24g (15.2g saturated)
Protein: 3g
Carbohydrates: 37g (26.2g sugars)
Salt: 0.2g

delicious. tips

Try crumbling a bar of flaky chocolate (or toasted desiccated coconut or chopped nuts) on to a plate then dip the 4 sides of the sandwich into the chocolate, coconut or nuts so it sticks to the filling.