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Home Cooking

Marshmallow, or marshmallow topping for cake?

Scott_R | Apr 2, 201709:59 AM     4

I'm regularly tasked with making a gluten-free (because of people with celiac disease) chocolate dessert.
A bunch of times I've made Shirley Corridor's excellent flourless chocolate cake from "Bakewise." I try to switch it up, serving it plain (with a sprinkle of powdered sugar), with a chocolate ganache glaze, or a yolk-less chocolate mousse.

I'm thinking of making a s'mores version. I have a recipe for GF graham crackers,
http://www.glutenfreebaking.com/glute...

Then the question is for the marshmallows. I'm debating whether to use homemade marshmallows or homemade marshmallow topping--i.e., distinct pieces or a spreadable topping.

My main limitation is that I'm going have to make everything ahead--I won't have enough time for all but a quick assembly that day (I have to drive with it to another state). So I was going to make the graham crackers on Thursday and the cake and marshmallow on Friday, then put them all together Saturday morning before I go.

I think the spreadable topping will look the best--sort of like a meringue--but I don't know how well it'll torch (due to the moisture content), whether it might weep over several hours, whether it might deflate if made the day before, and how spreadable it'll remain after a day.

Regular homemade marshmallows won't have any of those issues, but I don't think it'll look as nice, and I'm concerned they'll shift and fall all over the place during transport.

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