Down the cakehole: mallow makers

Until now I have been unconvinced by this new obsession with gourmet marshmallows, mostly finding them overpoweringly sweet, with heavy flavouring and a distressingly wobbly texture.

But I have now been proved wrong twice, once with Mallow & Marsh’s roasted coconutty confection which you must only eat melted on top of something like a waffle, and a second time with Peyton & Byrne’s new chocolate tea cakes.

These, made with a gooey whipped marshmallow meringue plumped on top of an oaty biscuity base and set inside a thick case of chocolate are the business. Try the one made with passion fruit coulis and dark Valrhona chocolate.