I pieced this recipe together using the school recipe as a base. I guessed at how much of the flour to replace with cocoa powder in the cake (15g cocoa powder, 35g self raising flour) and I added a little extra baking powder to make up for the lost raising agent in the flour.
took the marshmallow from the baked alaska recipe because it was easy and its the only marshmallow I've made before and it worked pretty well last time. I've also got a time limit in food tech and I knew I'd have time to make it.
I also used a different pastry recipe. The school recipe had lard in which is an ingredient I don't really like. It also only needs 25g and I didn't want to get a block of lard for such a small amount. I don't seem to have used any of the school recipe actually! I used a pastry recipe from the BBC Good Food website. I think I had a problem with the butter though, the dough wasn't exactly wet but incredibly soft. Should spreadable butter not be used for pastry??
I intended to pipe the marshmallow in peaks on top but it turned out very messy and uneven so I spread it instead. I tried sprinkling cocoa powder on top to improve the appearance but apparently cocoa powder does not sprinkle lightly! In the dish, it really didn't look as good as I'd hoped, unfortunately this seems to be quite common in food tech lessons.
Other than not quite enough marshmallow, it tasted really good! Despite my worries about the pastry, it did not have a soggy bottom! :)
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