DIRECTIONS
STEP 1
Preheat the oven to 200ºC (180ºC with hot air function) (on gas - up to level 6). Line a 20 x 30 cm baking tray with baking paper.
STEP 2
Put all the dry ingredients for the marshmallows in a large bowl and mix.
STEP 3
In another medium bowl, pour the mayonnaise, vanilla extract and cold water and mix well. Add the mayonnaise mixture to the dry mixture and mix until smooth.
STEP 4
Put the resulting mixture in the form and bake for about 20 minutes, until it becomes firm to the touch. Allow to cool completely.
STEP 5
For the cream, use a hand mixer - put the mascarpone, powdered sugar and heavy cream in a large bowl and beat them with it.
STEP 6
Crumble the cheese into another medium bowl and place in a blender, add the full cream and blend. Add them to the mascarpone mixture, mix and add the melted white chocolate.
STEP 7
Cut the marshmallows horizontally down the middle. Spread the cream cheese over one half and place the other on top. Cover the top half with melted chocolate couverture and leave the dessert overnight in the refrigerator to set.
STEP 8
To serve, cut into squares and decorate with dried flower petals and sprigs of fresh mint, garnish with blueberries.
I recommend preparing it with white brine cheese according to the BDS recipe.
