Some dishes have stories. Evoke memories, recall friends. Christmas 1991: Lesotho. My friend Joan was working there as a volunteer; I was the same in Namibia. I decided to visit. And towards the end of my stay, somebody’s birthday perhaps, perhaps the evening when we decided that the road to wealth & happiness began with establishing a Society for the protection of an endangered bird, real or imagined (though we never followed this path, I hasten to add, for the benefit of those who donate to such charities!), on that evening Joan produced this dessert. Which wowed me then, and every time I make it is guaranteed to produce requests for the recipe. And this was what we finished our Italian-themed meal with the other night. Though, I have to say, using tinned fruit makes it faux summery, and it’s hardly Italian. But, it’s the sort of dessert to appeal to the kid in all of us.
In a food processor, turn a packet of Krispie biscuits into rough crumbs … this is why I missed a food processor in that borrowed kitchen … banging the biscuits in a plastic bag with a rolling pin doesn’t achieve the same effect! Melt 125 mg of butter and mix with biscuits. Press the result into a well-greased 22 cm dish, and chill while making filling. But do make sure, when pressing, that the crust’s not thick & chunky in places. We’re trying to make a good impression here, after all!
Drain a can of boysenberries (my preference, though other fruits would do just as well), reserving 50 ml of the juice. Put this juice in a small saucepan together with 100 gms of marshmallows (I always use white, because that’s what Joan said, but I can’t see why pink ones aren’t suitable) & slowly heat until the marshmallows are melted. Then remove from the heat & allow to cool … but not to set.
Meanwhile, whip 250 ml of cream. When the juice & marshmallow stuff has cooled, fold it into the cream along with the boysenberries (or whatever). Then turn into the crust, and return to the fridge, allowing to chill until set. I always allow a few hours, just to play it safe.
And the result? Yummy, yummy, yummy.