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Steamed Marshmallow Custard Strawberries



500ml milk

250ml cream

2 vanilla pods, split in half

200g caster sugar

12 egg yolks



150g egg whites

Juice of 1 lemon

200g caster sugar



500g strawberries, quartered

30g caster sugar

Juice of 2 limes



Rocket cress

60g pine nuts, toasted, chopped


Serves 6





Place milk, cream and vanilla pods in a medium-sized sauce pot

Heat over a low heat

In a large bowl, whisk sugar and egg yolks until pale

Slowly add warm milk and cream to egg mixture

Return mixture to stove on low heat and stir until the mixture reaches 80 degrees

Remove and pass through a fine sieve

Set aside



In a stand mixture, whisk egg whites and lemon juice for 15 seconds on high speed

Slowly add sugar and whisk for 10 minutes

When meringue is firm, place in a piping bag and set aside



Mix all ingredients in a bowl and set aside



Bring water to simmer in a medium-sized sauce pot

Cut a 10x10cm piece of grease-proof paper

Place a 3.5cm diameter stainless-steel ring into the grease-proof paper

Place these in a bamboo steamer and place steamer onto the simmering pot of water

Pipe meringue into ring and cover with lid

Steam for 4 minutes

Remove and set aside


Ladle custard into a serving bowl

Top with marshmallow and blow torch until golden brown

Add strawberries around the marshmallow, drizzling any juices into the bowl

Garnish with cress and pine nuts

Ready to serve


Recipe by Neill Anthony

You can see him live on stage in the Good Food Theatre, presented by ILVE at the Brisbane Show, 27-29 October 2017



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