Blonde Ambition

I think if I wasn't a red head I would definitely want to be a blonde. I just love this idea that a hair colour can embellish your life and make it more fun! Also Ms Monroe chose to be a blonde so there must be some sense behind it. I tried to dye my locks once in my youth but due to my incessant aubern-ness it just went the most vile shade of almost eggy yellow; needless to say I was a red head again almost immediately. So in homage to the great blondes out there, I have made my great blonde cake. It had to embody that blonde persona, light and bubbly but with a bit of somethin' somethin'. Originally I wanted to to do a cheesecake but it is January which is my month of frugality due to Decembers over indulgence so I needed something more feather-light? I thought what is more feather light then marshmallows. Easier on the calories then cream cheese but giving the same, possibly even more pleasing texture. 

Ingredients:

For the base:

300g butter biscuits 

60g softened unsalted butter 

For the filling:

100g good quality white chocolate

150g white mini marshmallows

125ml skimmed milk

300ml double cream

12 tsp of ginger syrup

2 tsp lemon juice 

50g pine nuts, toasted

a 10 inch fluted tart pan with a removable bottom

• put your biscuits in a food processor and blitz till you get a rubble of sandy crumbs
• add the butter to your processor and pulse together till the mix starts to come together and forms a buttery clump
• take your biscuity clump and push it into the tart tin making a smooth base and sides with the back of your hand or a spatula, pop it in the fridge to chill
• in a pan, warm the milk and the marshmallows together, never letting the mixture boil. it will rise slightly and form a foamy white lather. splodge this pleasing mixture into a heatproof bowl and stand aside to cool 
• whilst your milky/mallowy mixture is cooling, melt your chocolate. whip up your double cream and ginger syrup in a separate bowl till it forms nice soft peaks. 
• add your cooled marshmallows and your melted chocolate to your cream mixture and fold together. the mixture should be deliciously oozing and bulging
• spread your mix onto your chilled biscuit base filling the pie evenly
• stick the whole thing back in the fridge and chill for at least 5 hours, I left mine overnight
• when your ready to eat the cake, top with your toasted pine nuts and serve yourself a nice wedge. glorious! This cake tastes like a grown ups milky bar! "The ambition cakes are on Bea!!" (see what I did there.... brilliant wasn't it!) 

(for the ginger syrup, I just buy a jar of stem ginger in syrup and take it out of there, makes life a bit easier ) 

xoxo