This cake is a masterpiece of 1970s kitsch, just like disco music, shag rugs and yours truly. It combines a fluffy marshmallow filling flavoured with sherry, a graham cracker crumb crust, and a delightfully retro garnish of canned pineapple slices and maraschino cherries.
- 1 bag (8 oz) mini marshmallows
- 1/2 cup + 4 tbsp sherry, divided
- 1/2 cup pineapple juice
- 1 pkg (1/2 oz) unflavoured gelatin
- 1 1/2 cups whipped cream
- 2 cups graham cracker crumbs
- 3/4 cup melted butter
- 2 tbsp sugar
- Pineapple slices
- Maraschino cherries
Prepare the Filling:
- In a saucepan set over medium-low heat, combine the marshmallows, 1/2 cup sherry and pineapple juice. Cook, stirring occasionally, until melted. Remove from heat.
- In a small bowl, sprinkle gelatin onto remaining 4 tbsp sherry. Stir until combined. Add to the hot marshmallow mixture, stirring until the gelatine is completed dissolved. Set aside to cool.
Make the Crust:
- In the meantime, prepare the crust by mixing together the graham cracker crumbs, butter and sugar in a large mixing bowl. Press the mixture evenly into the bottom of a lightly greased 8″ springform pan.
- Once the marshmallow mixture has cooled to room temperature, gently fold in the whipped cream. Pour the mixture into the prepared crust, smoothing off the top with a spatula.
- Garnish with pineapple slices and maraschino cherries in a decorative pattern. (It might be tempting to skip the topping, please don’t… it not only gives the cake its mega-kitsch flair, but also provides a much-needed dose of acidity that keeps the cake from being overwhelmingly sweet).
- Chill for at least 1 hour before serving to allow the filling to set completely. Before serving, run a knife along the edge of the cake and then carefully unlatch and remove the springform.
- Category: Dessert