With the festive season in full swing, you can bet that experimenting with food is on your to-do list. And who better to give advice than Khanyisa Malabi? The cook and author is known for her innovative recipes and techniques, willing to add her twist on food.
As you finalise your festive menu, here is one of her faves: Oreo and Marshmallow Cherry Tower.
I know how important it is to create a comforting atmosphere for your guests, and incorporating freshly baked bread can truly enhance that feeling. In my special collection book, you’ll find a variety of simplified recipes that can help bring that homely touch to your celebration, making everyone feel loved and welcomed,” says Malabi.
Oreo And Marshmallow Cherry Tower
Preparation time: 1 hour Fridge time: 1 – 2 hours
You will need:
1 x 23 cm spring form cake tin
3 packets (128 g each) of Oreo Original Créme biscuits
¼ cup melted butter
¼ cup milk
500 g white marshmallows 2 cups whipping cream
½ tsp scraped vanilla seeds 1 kg fresh cherries, pitted icing sugar for dusting
How to Prepare
Remove the icing centres of each Oreo biscuit. Place the biscuits in a blender or food processor and grind into fine crumbs. Add the melted butter and mix. Press into a spring-form cake tin and place in the freezer for 15 minutes. Bring the milk to a simmer and remove from the heat. Add the marshmallows and stir till melted. Whisk the cream till stiff peaks. Gently fold the whipped cream into the melted marshmallows and pour into the cake tin. Place in the fridge for 1 to 2 hours until set. Remove from the cake tin and top with the fresh cherries. Dust the cherries with a little icing sugar.
