For this year’s Great Irish Bake for Crumlin and Temple Street, Gem have recreated another classic biscuit and made the equivalent size of 36 – a giant Mikado! With a classic cookie base, delicious homemade raspberry jam and the most unbelievable marshmallow this is sure to blow away any competition in a Great Irish Bake Challenge!
For the Jam (Makes 2 Jars)
- 500g Fresh Raspberries
- 500g Gem Jam Sugar
- Knob of Butter
For the Biscuit
- 125g Unsalted Butter, softened.
- 100g Gem Caster Sugar
- 100g Gem Soft Light Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 280g Self Raising Flour
- Pinch of Salt
For the Marshmallow
- 80ml Cold water
- 150g Gem Granulated Sugar
- 255ml Honey
- 3 Large Egg Whites
- ½ tsp Cream of Tartar
- 1 tsp Vanilla Extract
- Pink Food Colouring
- Gem Desiccated Coconut for Sprinkling
1. This Mikado gets made in three stages: jam, biscuit and marshmallow. We’ll start with the jam as this can be made in advance. Take 500g raspberries and 500g Gem Jam Sugar and mix together in a saucepan over medium heat until the sugar has dissolved. Add a knob of butter and bring to a rapid boil for 4 minutes, continuously stirring. After 4 minutes, remove from the heat and pour into sterilised jars. Cover with a lid and leave to cool before placing in the fridge until needed.
2. To make the biscuit, take 125g unsalted butter, 100g Gem Caster Sugar & 100g Gem Soft Light Brown Sugar and mix together using a hand mixer. Once pale and fluffy, add in one large egg and a teaspoon of vanilla extract. Continue mixing.
3. Sift 280g Self Raising Flour and a pinch of salt into the bowl. Using a very low speed, or even with the beaters turned off, mix the flour and salt into the dough until no visible flour is left. Mix to combine further using a wooden spoon.
4. Turn the dough out onto a greased and lined 10.5” x 15” baking tray. Place another layer of baking paper over the dough and roll out to the corners using a rolling pin. Once this is all even an in the corners, using a large scone cutter, gently press a row of circles along the longer edge, leaving room in from the sides. Chill in the fridge for an hour and bake for 16 minutes at 180°C fan. Once out of the oven, trim down the sides so it is a perfect rectangle. Leave to cool completely.
5. To make the marshmallow, start by add 80ml water, 150g Gem Granulated Sugar and 255ml Honey into a saucepan and stir to combine. Once all the sugar has dissolved, put the pan over medium heat and using a sugar thermometer, bring to 240°F.
6. While the sugar honey mix is coming to temperature, wipe down the bowl of a stand mixer with some lemon juice to get rid of any grease. Add in 3 large egg whites and ½ teaspoon of cream of tartar. While the sugar honey mix gets to approx. 220 – 225°F, start whipping the eggs on high speed to soft peaks. When they get to soft peaks, the mix should have reached 240°F.
7. Take the sugar honey mix off the heat, reduce the mixer to medium and slowly pour the sugar honey into the eggs in a slow continuous stream. The target should be in between the bowl and the whisk, making sure not to splash off the whisk. When this is all in, put the mixer to medium high and whip until stiff peaks and the mix has cooled, this will take a few minutes.
8. Add in a teaspoon of vanilla and some pink food colouring, preferably gel based. Mix until the marshmallow turns pink and has cooled completely.
9. Add your jam to a piping bag and pipe up the centre of the biscuit, smoothing out with the back of a spoon and avoiding the circles that we’ve made for the marshmallow. Add the marshmallow to a piping bag (you won’t get the whole mix in one go) and pipe mounds onto the circles, repeating until all the circles are covered.
10. Using a clean spoon and a spatula, smooth out the mounts to be circular and a nice hill. Go around the marshmallow and make it as smooth as possible. Sprinkle Gem Desiccated Coconut liberally over the entire biscuit and jam.
11. Step back and admire your cake before absolutely devouring all of this!
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