Sunny Priyan
200g (7 oz) marshmallows (mini or chopped), 1/2 cup milk, 1 cup heavy whipping cream, 1 tsp vanilla extract, prepared cake base (store-bought or homemade).
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Combine marshmallows and milk in a saucepan, and heat over medium flame. Stir until smooth and fully melted. Let it col at room temperature.
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Layer the marshmallow mixture into the whipped cream and mix gently.
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Pour the mousse over your cake base, then smooth the top with a spatula.
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Refrigerate for at least 4 hours (or overnight) until completely set.
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Your marshmallow mousse cake is ready. Garnish the cake with chocolate sprinkles, berries, or extra whipped cream and serve.
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