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Fluffy Lemon Mallow Slice

by Nick Makrides
Front shot of Fluffy Lemon Mallow Slice

This melt in your mouth Fluffy Lemon Mallow Slice starts off with a biscuit base, lemon cheesecake layer and is topped with a snow-white marshmallow. Let me tell you, home made marshmallows are unlike anything you’ve ever had. They’re soft and delicious and divine! This dessert is so easy to make and just screams happy weather with it’s lemon-yellow layer!

Nicks favorite thing…

This slice is a melt in your mouth treat and it’s so simple to make! Lemony, zesty and soft, it starts off with a crispy base. Lemon cheesecake layer and a home-made marshmallow layer, which if you’ve never made at home, you’re in for a treat! They’re so much better than store bought marshmallows!

Top down shot of Fluffy Lemon Mallow Slice

What does it taste like?

The base is made of butternut cookies which have a brown sugar flavor, then the lemon cheesecake layer is not too sweet. It’s aromatic and packed full of lemon and lemon zest, on top is a sweet, but soft and light marshmallow layer which finishes this dessert off nicely!

What are the ingredients I need?

Ingredients image for Fluffy Lemon Mallow Slice

Butternut cookies – I bought these from Woolworths in Australia. But you can use any vanilla cookie you like. Even golden Oreos.

Unsalted butter – I melted mine on the stove, but you can do this in the microwave too.

Powdered gelatin – as a general rule, two gelatin leaves is equivalent to 1 tsp gelatin powder.

Cream cheese – Make sure your cream cheese is softened.

Sweetened condensed milk – this helps sweeten the lemon layer.

Lemons – You’ll be using both zest and juice in this recipe. Zest the lemons first and then juice them and make sure you wash and dry your lemons properly. Some lemons can have wax on them to make them look shiny at the supermarket.

Caster sugar – also known as superfine sugar. 

Let’s go through each step.

Base

Fluffy Lemon Mallow Slice 01

  1. Add the cookies to the bowl of a food processor and blitz until you reach fine crumbs.
  2. Add the butter and blitz to coat the crumbs.

Fluffy Lemon Mallow Slice 02

  1. Pour the mixture out into the cake tin. Use the back of a spoon to firmly press the mixture to the bottom of the tin. Set aside in the fridge to chill. 

Lemon Cheesecake

Fluffy Lemon Mallow Slice 03

  1. Add the boiling water to a heat proof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly. 
  1. Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds.

Fluffy Lemon Mallow Slice 04

  1. Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined.
  2. Next, scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.

Fluffy Lemon Mallow Slice 05

  1. Add the yellow food gel (optional) and mix on high speed.
  2. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds.

Fluffy Lemon Mallow Slice 06

  1. Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.

Marshmallow Layer

Fluffy Lemon Mallow Slice 07

  1. Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved.
  2. Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes.

Fluffy Lemon Mallow Slice 08

  1. Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters.
  2. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue.

Fluffy Lemon Mallow Slice 09

  1. Act quickly by pouring the mixture on top of the lemon filling. Spread using a spatula. Place back in the fridge and chill for another hour.
  2. Once chilled take out of the baking tin and use a large knife to slice into 3 x 3 bars.

My Top Tips!

  • Make sure you allow a proper amount of time for each layer to set before adding the next.
  • When slicing the bars, carefully wipe the knife each time to get those neat and defined looking layers.

Other Recipes You Might Like! 

Extreme close up of Fluffy Lemon Mallow Slice

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I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Front shot of Fluffy Lemon Mallow Slice

Fluffy Lemon Mallow Slice

Serves 9

4.5 from 4 votes
Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 3 hrs 10 mins
Course: Dessert
Cuisine: Australian

Ingredients

Base

  • 20 butternut cookies
  • 1/3 cup unsalted butter

Lemon Cheesecake

  • 1 1/2 cups boiling water
  • 3 tsp powdered gelatin
  • 2 blocks cream cheese, softened
  • 1 1/4 cups sweetened condensed milk
  • 2 lemons, zested and juiced
  • 3 drops yellow food gel (optional)

Marshmallow Layer

  • 1/2 cup boiling water
  • 1 cup caster sugar
  • 3 tsp powdered gelatin


Instructions

Base

  • Spray the bottom and sides of a 9x9 inch cake tin with oil spray and line with baking paper. Set aside.
  • Add the cookies to the bowl of a food processor and blitz until you reach fine crumbs. Add the butter and blitz to coat the crumbs. Pour the mixture out into the cake tin. Use the back of a spoon to firmly press the mixture to the bottom of the tin. Set aside in thef ridge to chill.

Lemon Cheesecake

  • Add the boiling water to a heat proof jug and sprinkle with gelatin. Use a fork or whisk to mix until dissolved. Set aside to cool slightly.
  • Meanwhile, add the cream cheese to the bowl of a food processor and blitz until creamy, 60 seconds. Scrape down the bowl and add the sweetened condensed milk. Blitz until well combined. Scrape down and add the zest of two lemons and the juice from the lemons (taking care not to get any seeds in the cheesecake mixture) and blitz until well combined.
  • Scrape down the bowl, add the yellow food gel (optional) and mix on high speed. While the mixer is on high speed, slowly pour the gelatin mixture into the food processor. Once it’s all in there, stop the mixer and scrape down for a final time. Mix for a final 30 seconds.
  • Pour the mixture on top of the biscuit base and place in the fridge to chill for 1 hour.

Marshmallow Layer

  • Add the boiling water and sugar to a heatproof bowl. Use a whisk to mix until dissolved. Sprinkle with gelatin and whisk until dissolved. Set aside to cool for 10 minutes.
  • Pour the mixture into the bowl of a stand mixer and fit it with a whisk attachment. Alternatively, you can use a hand mixer fitted with beaters. Whisk on high speed for 5 minutes or until the mixture is thick and glossy, similar to meringue.
  • Act quickly by pouring the mixture on top of the lemon filling and spread using a spatula. Place back in the fridge and chill for another hour. Once chilled take out of the baking tin and use a large knife to slice into 3 x 3 bars.

Notes

Storage
Lemon Mallow Bars can be stored in an airtight container for up to three days.

Nutrition

Calories : 351kcal
Carbonhydrates: 43g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 4g
Trans Fat : 1g
Cholesterol: 33mg
Sodium: 141mg
Potassium : 281mg
Fiber: 1g
Sugar : 32g
Vitamin A: 332IU
Vitamin C: 14mg
Calcium: 146mg
Iron: 1mg
Nutrition Disclosure

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10 comments

Amy McCutchan August 29, 2021 - 9:18 pm

Hey Nick!
How much gelatine do we use in the cheesecake mixture?
It’s not listed in the ingredients!
x

Reply
Nick Makrides September 19, 2021 - 2:46 am

Hi Amy, have updated the recipe to include the gelatin in the ingredients. Hope that helps! N x

Reply
Maya August 31, 2021 - 2:52 pm

Nick, i love your videos, your recipes, your little sprinkling of small genius tips, your beautiful graphic packaging, and your overall super high quality content. Although my favorite ever video of yours is beyonce’s lemonade cake (which might be the first one i watched some four years ago), this creamy lemon dreamy is next on my todo list. What an innovative way to make marshmallow! XX

Reply
Nick Makrides September 19, 2021 - 2:34 am

Aww Maya, thanks so much for the lovely message and for taking the time to write it! N x

Reply
Jayne September 5, 2021 - 4:47 am

My Marshmallow wouldn’t work tried twice am a home cook but do a lot didn’t make a mistake, used a Kitchen Aide to whip 10 min wasn’t like egg white not stiff enough tried again 5 min whipping still watery.
Love your recipes Nick wonder why wouldn’t work, am finding the measurements hard with American weights great recipes Nick love them 💕💗💕💗💕💗

Reply
Nick Makrides September 19, 2021 - 6:02 am

Hmm, that’s so strange Jayne. I’ve checked and triple checked this recipe and several people have tried the recipe and loved them. However one other person ran into the same problem. We just couldn’t figure out what went wrong… N x

Reply
Sonya Geraets September 11, 2021 - 4:35 am

Struggled with the marshmallow layer. Followed instructions exactly and using KitchenAid to mix, but after 10 mins it still isn’t light and fluffy like meringue, it’s still liquid.
Am I doing something wrong?!

Reply
Nick Makrides September 12, 2021 - 2:16 am

Hi Sonya, that’s really strange. This is the exact same recipe, ingredients and method I used to make the recipe. I will look into this further. N x

Reply
Lainy fenwick October 10, 2021 - 9:16 pm

Hi I’m in the uk and would love it if you could put metric ingredients as well please
Thank you

Reply
Nick Makrides October 10, 2021 - 11:23 pm

Hi Lainy. I do put metric units, please see the little metric button in the recipe card which will show you those measurements! 🙂 N x

Reply

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