Krembo

Ingredients

Instructions

1. 1

   Line a small plate or tray that fits in your freezer with baking paper. Set the 2 tea biscuits on it and clear freezer space for them. This mise en place matters because Krembo sets quickly once piped and coated.

2. 2

   Put the egg white and a pinch of fine salt into a clean mixing bowl. Begin whisking with a hand mixer on medium speed until foamy, about 30 seconds.

3. 3

   In a very small saucepan combine the caster sugar, water, and glucose syrup. Bring over medium heat without stirring until the syrup reaches 118-120C, about 3-4 minutes. If you do not have a thermometer, look for a thick syrup with small vigorous bubbles; a drop in cold water should form a soft ball.

4. 4

   With the mixer running on medium-high, slowly stream the hot syrup into the foamy egg white, aiming between the beaters and the side of the bowl. Add the vanilla extract and whip 2-3 minutes until glossy, thick, and just warm rather than hot. The mixture should hold a firm peak that curls slightly.

5. 5

   Transfer the marshmallow filling to a piping bag or use 2 spoons. Pipe or mound the filling into tall domes on top of the biscuits, smoothing quickly if needed. Freeze for 5 minutes so the surface firms enough for dipping.

6. 6

   Meanwhile, melt the dark chocolate and cocoa butter together in short bursts in the microwave or over a bain-marie until smooth and fluid, about 32-35C. Stir well; the cocoa butter thins the coating so it shells neatly over the cold domes.

7. 7

   Working quickly, place each chilled dome on a fork and spoon the chocolate coating all over, letting the excess drip back into the bowl. Set the coated Krembo back on the lined tray. If needed, tidy the base edge with a small knife before the chocolate fully sets.

8. 8

   Let the coating set for 2-3 minutes at cool room temperature, then serve immediately or chill briefly for a firmer shell. The ideal texture is a crisp chocolate shell over soft vanilla marshmallow on a snappy biscuit base.

Nutrition per serving

Notes

• •Work with very clean, grease-free equipment so the egg white whips to full volume.
• •If your kitchen is warm, keep the domes in the freezer an extra 2 minutes before coating.
• •Use good-quality dark chocolate around 55-70% cocoa for the classic bittersweet balance.
• •Krembo is best eaten the day it is made, while the biscuit stays crisp and the filling remains fluffy.

Background