Bennett St Dairy S'More Christmas Cake with Burnt Strawberry
6 rolls of BENNETT ST DAIRY ORIGINAL CHOC CHIP DOUGH
300 g dark chocolate, melted
1 punnet of fresh strawberries
Gold dust (optional)
280 g (1 ⅓ cup) caster sugar
330 mL (1 ⅓ cup) cold water
1 ½ tbsp boiling water
1 ½ tbsp gelatine powder
3 tbsp freeze dried strawberry powder
Line a 15 cm baking tin with baking paper, press two rolls of cookie dough into the pan and bake for 45 minutes at 170°C. Once cooked, set over a cake rack to cool. Repeat again to create the 3 large cookies.
Place the sugar and cold water in a saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to medium-low. Simmer for 5 to 6 minutes or until the syrup thickens slightly. Remove from heat and let bubbles subside.
Place the boiling water in a small heatproof bowl. Sprinkle the gelatine over the water and whisk with a fork until well combined. Add to the sugar syrup and stir to combine and dissolve. Set aside for 5 minutes to cool. Transfer to the bowl of an electric mixer with a whisk attachment. Beat on high for 5 minutes or until the mixture is fluffy and thickened. Beat in the freeze dried strawberry powder until well combined.
Spoon marshmallow onto first cookie about 2 ½ cm thick. Using a gas torch, caramelise the marshmallow till golden, set the second cookie on top, followed by more marshmallow. Repeat the caramelisation process.
Top with remaining cookie, and a little more piped marshmallow.
Drizzle over the melted dark chocolate and top with fresh strawberries.