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.
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!