Lemon Mallobet Recipe

Name: Lemon Mallobet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 23 large marshmallows; 1 cup water; 1 lemon; 2 tablespoons sugar; 2 egg whites; 1 tablespoon sugar; Sauce; 1 1/3 cups milk; 2 egg yolks; 1 pinch salt; 1/2 cup sugar; 1 teaspoon vanilla

Servings: persons

23 large marshmallows
1 cup water
1 lemon
2 tablespoons sugar
2 egg whites
1 tablespoon sugar
Sauce
1 1/3 cups milk
2 egg yolks
1 pinch salt
1/2 cup sugar
1 teaspoon vanilla

1
Melt marshmallows in top of a double boiler with water.
2
When disolved, add juice of lemon, and 2 tablespoons sugar.
3
Put in refrigerator to jell (5-6 hours or overnight).
4
When jelled, fold with teaspoon. (this is to break up the gel enough that it will mix with a merangue, so don't be afraid to attack it a bit)
5
Beat 2 egg whites to stiff peaks with 1 tablespoon sugar.
6
Fold the egg whites into the jelled mixture and freeze.
7
For the sauce: beat all of the ingredients together (less vanilla). Place in a double boiler. Stir until thick (do not boil). Add vanilla, let cool, and pour over frozen dessert.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 23 large marshmallows, 1 cup water, 1 lemon, 2 tablespoons sugar, and more.

Yes, Lemon Mallobet 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.

Lemon Mallobet

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