Boysenberry Marshmallow Gateau Recipe

Name: Boysenberry Marshmallow Gateau Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 gm Cadbury's Bournville chocolate; 75 gm Butter 5 ml, (1 tsp) instant coffee (3oz); 40 ml Rum or possibly orange juice, (2 Tbs); 3 x Large eggs, separated; 75 gm Grnd almonds, (3oz); 75 gm Castor sugar, (3oz); 1 x 425 gram can Boysenberries; 1 x Boysenberry flavoured jelly; 225 gm Caster sugar, (8oz); 275 ml Water, (1/2 pint); 20 ml Gelatine, (1 Tbs); 5 ml Vanilla essence, (1 tsp); 50 gm Butter, (2oz); 10 ml Oil, (2 tsps) A 20cm, (8 inch) round, loose based cake tin, greased and base lined

Servings: persons

200 gm Cadbury's Bournville chocolate
75 gm Butter 5 ml, (1 tsp) instant coffee (3oz)
40 ml Rum or possibly orange juice, (2 Tbs)
3 x Large eggs, separated
75 gm Grnd almonds, (3oz)
75 gm Castor sugar, (3oz)
1 x 425 gram can Boysenberries
1 x Boysenberry flavoured jelly
225 gm Caster sugar, (8oz)
275 ml Water, (1/2 pint)
20 ml Gelatine, (1 Tbs)
5 ml Vanilla essence, (1 tsp)
50 gm Butter, (2oz)
10 ml Oil, (2 tsps) A 20cm, (8 inch) round, loose based cake tin, greased and base lined

1
Heat half of the Bournville chocolate in a pan with the butter, coffee and liquid.
2
Stir till smooth then take off the heat.
3
Stir in the egg yolks and grnd almonds.
4
Whisk the egg whites quite stiffly, mix in the sugar and whisk till as stiff again.
5
Fold into the chocolate mix and turn into the prepared tin.
6
Bake in a hot oven Gas Mark 3, 170 C, 325 F for about 55 min.
7
Leave to cold in the tin.
8
Make the jelly by liquidising the Boysenberries, then sieving to remove seeds.
9
Heat the jelly with the puree then leave to cold and thicken slightly.
10
Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so which it fits snugly.
11
Pour over half set jelly and leave to set.
12
Place the sugar, water, gelatine and essence in a large pan and heat gently till dissolved.
13
Bring to the boil and boil without stirring for about 5 min.
14
Leave to cold.
15
Now whisk vigorously till thick and white.
16
Pour over the jelly and leave to set.
17
For the top, heat the remaining chocolate with the butter and oil till smooth.
18
Cold slightly then pour over the jelly and leave this to set too.
19
Later, carefully remove from the tin and serve with Boysenberry puree if liked.
20
NOTES : A delicious recipe which needs to be made when required as it won't freeze.

89725

kcal

Calories

5029

Fat

10946

Carbs

685

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 200 gm Cadbury's Bournville chocolate, 75 gm Butter 5 ml, (1 tsp) instant coffee (3oz), 40 ml Rum or possibly orange juice, (2 Tbs), 3 x Large eggs, separated, and more.

Yes, Boysenberry Marshmallow Gateau Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!