Rosewater marshmallow pie

Every now and then I give in. It’s not because of a particular craving, but because I love baking, I love making sweets, pastries and I am fascinated to discover new tastes and textures. So there I was, watching Nigella make her famous Grasshopper pie and, almost without noticing, I let her charm her way into my mind and my appetite with this great idea: why not use marshmallows to fluff a cake cream? I know, there’s a lot of crap inside, but once, just once, I wanna taste and see what it’s like to have a cloud in my mouth, a cloud and the earth and the angels singing! Because I don’t know how to best describe the combination of the airy, perfumed cream and the dark, intense, crumbly chocolate crust, I just don’t.

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Rosewater marshmallow pie


    For the crust
  • 2 packs Oreo cookies (175 g each)
  • 80 g milk chocolate
  • 120 g soft butter, room temp
  • For the cream
  • 150 ml milk
  • 200 g marshmallows
  • 200 ml heavy cream
  • 1 tbs rosewater (or any other aroma you think fit)


  1. Process the cookies, milk chocolate and butter in a food processor until a crumbly mixture is formed. Reserve two tbs of the mixture. Press this mixture into a 15cm springform pan (or fluted pan, or any pan with a detachable ring/bottom), then level it using your hands or a spoon. Put the pan into the freezer while you're working on the cream.
  2. In a large saucepan pour the milk and add the marshmallows. On low heat, mix just until the milk starts to foam (but not boil); set aside and continue to stir until the marshmallows are melted. Let cool completely.
  3. In a separate bowl whip the heavy cream, then add the marshmallow mixture spoon by spoon, gently folding it in: the final cream should be thick, but soft. Sprinkle with the reserved cookie mixture.
  4. Remove the pan from the freezer, add the cream and return to the fridge (not freezer) overnight. You can cut it and serve the next day.

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I love that this pie is a no-bake, that it’s so easy to make and yet so rewarding. You don’t have to be a genius, an expert cook or foodie to make it; on the contrary, even kids can help out and enjoy the process. I know that marshmallows are usually full of crap, but at least the oreos are vegan, right? :)) It’s just that type of indulgence that one needs, from time to time, that feeling that you can break the rules and still be ok, as long as this doesn’t become the rule. Anyway, if you want to impress a loved one for Easter, I would totally recommend this cake: it’s got the looks and the wow factor too. The contrast (in texture and taste) between the dark, crumbly crust and the light ethereal cream is out of this world. It’s a dichotomy as old as time, the type that you won’t easily forget.

Love and marshmallows!

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