DIY cutie pies

“Everyone loves marshmallow covered in chocolate! If you don’t have silicone moulds, simply dollop melted marshmallows onto the discs, chill in the fridge, then pour over the chocolate.” – Abigail Donnelly

1. Place the marshmallows in a glass bowl over a saucepan of simmering water. Stir to melt.

2. Liberally grease 4 x 8.5 cm silicone dome moulds with nonstick cooking spray, then dust with cornflour.

3. Scoop the melted marshmallow into the moulds and chill for 6 hours or overnight.

4. Remove from the moulds. Place onto the biscuit bases and arrange on a cooling rack with a baking tray placed beneath it. Pour over the melted chocolate and chill to set.

5. To make the biscuit base, mix the biscuits with the coconut and butter. Place the mixture onto a large piece of baking paper, then top
with another piece of paper and roll out into a flat rectangle, about 4mm thick. Chill until set, about 10 minutes. Use a cookie cutter to cut out circles to the size of the marshmallows.

Cook's tip: If you don't have dome moulds, simply dollop the melted marshmallow onto the bases and place in the fridge to set — as we did in the video. The domes won't be quite as high, but they'll still taste great! Just be sure to allow them enough time to set before pouring over the melted chocolate, or the heat of the chocolate will melt the marshmallow again and you'll have a collapse on your hands.

Find more five-ingredient recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly and Hannah Lewry
Food assistants: Tahila Pillay and Joshua van Zyl