This Marshmallow Raspberry Sauce is a decadent rich sauce perfect for the tops of cakes and cheesecakes.
It’s also sinful when oozing over ice cream or as an accompaniment to fresh fruit. It’s easy to make and delicious!
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.