Steps to Make Corn Syrup Substitute For Marshmallows

Marshmallow Cake

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Recipe Summary Marshmallow Cake

This is a very light version of a cheesecake that I learned from a friend in Japan. A perfect recipe for people looking for something sweet to top off a meal.

Ingredients | Corn Syrup Substitute For Marshmallows

½ (10.5 ounce) package marshmallows

½ cup milk

1 (8 ounce) package cream cheese, softened

1 egg yolk

½ lemon, juiced

1 cup heavy cream

1 (9 inch) prepared graham cracker crust

Directions

In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat.

In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice.

In a large bowl, beat cream until soft peaks form. Fold the whipped cream into the cream cheese mixture until no streaks remain. Spread into graham crust. Refrigerate for 3 hours.

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.

Info | Corn Syrup Substitute For Marshmallows

prep: 15 mins cook: 5 mins additional: 3 hrs total: 3 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Marshmallow Cake

World Cuisine Recipes, Asian, Japanese,