Marshmallow Raspberry Sauce

Cheesecake with raspberry sauce and fresh raspberries on a white plate.

Marshmallow Raspberry Sauce

Recipe by Stay at Home Mum
0.0 from 0 votes
Course: DessertsCuisine: AustralianDifficulty: Easy
Servings
+

2

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

100

kcal
Total time

35

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 packet white Marshmallows (100 grams)-chopped

  • 1 packet Frozen Raspberries (250 grams)

  • 0.5 cup Orange Juice

  • 2 tbsp Rum

  • 1 tbsp Castor Sugar

  • 3 tsp Cornflour

  • 2 tbsp Water

Directions

  • Thaw out the raspberries and blend in a blender until smooth.
  • Pour the mixture through a seive to remove seeds etc.
  • Put the raspberry mixture in a double saucepan with orange juice, rum and sugar.
  • Stir over simmering water until the sauce boils.
  • Gradually add the chopped marshmallows and stir until melted.
  • Blend together the cornflour and water until smooth, add to mixture and stir until sauce boils and thickens.
  • Recipe Hints and Tips:
  • Marshmallow Raspberry Sauce is not suitable to freeze.
  • Serve hot over Ice cream or on top of cheesecake.

This Marshmallow Raspberry Sauce is a decadent rich sauce perfect for the tops of cakes and cheesecakes.

Close-up of vibrant strawberry raspberry sauce with seeds and bubbles.

It’s also sinful when oozing over ice cream or as an accompaniment to fresh fruit. ?It’s easy to make and delicious!

This rich and creamy Marshmallow Raspberry Sauce is perfect for the top of cakes and cheesecakes. It’s so easy to make and only takes a few minutes, but it’s packed with flavour. The perfect combination of sweet and tart, this sauce is sure to be a hit with your family and friends.

I love that it’s made with fresh raspberries, and the marshmallow gives it a unique flavour that sets it apart from other sauces. If you’re looking for a delicious and easy-to-make sauce, this is the one for you!

author avatar
Clare Whitfield Chief Editor
Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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Response to “Marshmallow Raspberry Sauce”

  1. wagsnstace Avatar
    wagsnstace

    How long of a shelf life would this have if kept in a sterilised bottle? Does it matter what sort of rum to use (eg. white rum or dark rum)?

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