 |
| Lemon Curd and White Chocolate Rocky Road |
This slice is built from simple components and relies on a clear layering method rather than precise measured technique. The base uses crushed plain biscuits mixed with melted butter and pressed firmly into a lined tin. Once chilled, it forms a stable foundation for the remaining layers.
The lemon curd provides the main flavour contrast. Thickening it with cornflour allows it to hold its shape and prevents it from blending too much into the softer elements.
Meringues add structure and a light crispness, whether made fresh or purchased. If you have not made meringues at home before, this recipe is very forgiving even if the meringues are not perfect. Meringue is simple to prepare, and in this batch I used leftover egg whites I'd frozen in a small bag. I find that frozen whites don't whip as thick as fresh, but they're suitable for hiding in this slice or for other uses such as amaretti biscuits.
Marshmallows contribute softness and bulk, filling gaps between the other ingredients. Additional plain soft lollies can also be included without affecting the structure. The key is to keep the pieces small enough to sit comfortably within the layers.
White chocolate acts as the binding element. Each layer of chocolate helps the slice set firmly and keeps the curd, meringue, and marshmallows in place. The order of the layers doesn't need to be exact. The meringue can be broken into small or large pieces. The marshmallows can be chopped into different sizes and scattered in any pattern. The slice is designed to be flexible.
Once the layers are assembled, cling film is placed over the top and pressed down with a flat-bottomed glass to compact the slice. A chilling period allows the chocolate to set and the layers to firm. The slice cuts cleanly with a large knife and stores well in the fridge.
This method produces a consistent result with minimal precision required, making it suitable for quick preparation and easy variation.
Watch this short Youtube tutorial for this recipe here:
Ingredients
1 × 200 g packet plain vanilla-type biscuits
150 g unsalted butter, melted
1–2 packets marshmallows, chopped
2 egg whites + ½ cup sugar (or use ready‑made meringues)
2 cups homemade lemon curd (see note below)
250–300 g white chocolate callets, melted over a double boiler
Note 1: When making the lemon curd, whisk in 2 tablespoons cornflour to help it set more firmly.
Note 2: I used a 20 × 30 cm high‑sided tin, but the size will depend on how thick you prefer the base.
Method
Prepare the lemon curd ahead of time and chill until thickened.
To make the meringue, beat the egg whites to stiff peaks, then beat in the cornflour. Add the sugar gradually and continue beating until glossy. Pipe small rounds onto a lined tray and bake at 140°C (fan) for 30 minutes. Cool completely.
Crush the biscuits in a bowl and mix through the melted butter. Press firmly into a lined, high‑sided tin. Cover the surface with cling film and chill for 1–2 hours.
Remove the cling film and set it aside to use again later. Pour or pipe a thin layer of melted white chocolate over the chilled base. Spoon over dollops of lemon curd, scatter with broken meringue pieces, then add a layer of chopped marshmallows. Repeat the layers - white chocolate, lemon curd, meringue, marshmallows -finishing with a final layer of white chocolate and dotted lemon curd.
Lay the reserved cling film over the top and use the flat base of a drinking glass to gently press the layers together. Leave the cling film in place and refrigerate for at least 1 hour to firm up.
Lift out of the tin and cut into slices with a large sharp knife. Store chilled.
Comments