Peach and Marshmallow Refrigerator Dessert from a 1960s Recipe

When it comes to baking, I’m mostly a cake kinda girl. But every now and then I’ll spot something a little unusual in a vintage recipe book that I just have to try. If you’re looking for something a little different then the 1960s is a good place to start. Todays recipe reminds me of the stereotypical housewife preparing something special to serve for dessert. Recipes of the era include lots of tinned fruit and are usually set with gelatine or something similar. This recipe using marshmallows to solidify it and comes from a 1960s recipe booklet which I recently picked up at a car boot sale.

You Will Need:

225g Marshmallows

1 Large tin of sliced peaches

150ml Peach Juice (from the tin of peaches)

150ml Sherry or Madeira

2 Packets of sponge fingers (boudoir biscuits)

220ml Double cream

How to Make:

1. Melt the marshmallows in a pan, along with the peach juice and sherry on a low heat until completely dissolved.

The mixture should look like this when it has melted…

2. Place the mixture in the fridge until it has completely cooled and started to thicken.

3. Meanwhile whisk the double cream.

4. Mix the whipped cream into the melted marshmallow mixture.

5. Take a silicone loaf tin and place a row of sponge fingers along the bottom.

6. Then add a layer of roughy chopped peached.

7. Add half the marshmallow mixture.

8. Continue to add these layers until all the mixture is used and finish with a layer of sponge fingers.

9. Leave the dessert in the fridge over night to fully set.

10. Turn out the dessert the next day and decorate with more peaches and whipped cream if desired.

The desert can be served in slices and is actually really nice, the sherry really comes through giving it quite a strong alcohol taste and the sponge fingers are nice and soft without being soggy.

I’m not much of a dessert person and because this was rich, one thin slice was just enough for me. I’d love to try a more modern version of this made with cherries or berries and a cherry liqueur instead of the sherry, so I’ll definitely be giving it a go soon. I loved trying this recipe because it is so quintessentially from that era and unlike some other vintage recipes it’s not really similar to popular recipes we commonly make today.

Have you ever tried a 1960s style set recipe? What did you think. Remember if you try any of my recipes, be sure to tag me on social media as I’d love to see.