This no-bake Slovak berry dessert recipe can be made with whole berries -- raspberries, blueberries, blackberries -- or sliced larger berries like strawberries.
Lest someone think the marshmallows aren't authentic, not only has the Slovak Republic become very Westernized, but marshmallow candy dates to ancient Egypt when it was made with the marshmallow plant (althea officinalis). Today, gelatin replaces this ingredient. By the mid-1800s, France had spread this taste treat to all parts of Europe.
- 8 ounces Petit Beurre or other tea biscuits
- 1/4 cup melted butter
- 1 (7 1/2-ounce) container marshmallow cream
- 1 cup heavy whipping cream (whipped)
- 3 cups fresh berries (rinsed)
- tablespoons cornstarch
- 1/2 cup sugar (more or less to taste, depending on sweetness of berries)
- 1/8 teaspoon salt
Gather the ingredients.
In a large saucepan, cook berries, cornstarch, sugar and salt until thick - 2 to 5 minutes. Cool completely.
Meanwhile, in the bowl of a food processor, grind Petit Beurre tea biscuits, and pour in melted butter through the food chute while the processor is running.
Pat all but 1/4 cup crumb mixture into the bottom of an 8x11-inch tart pan with a removable bottom. Place in the refrigerator until ready to assemble.
In a medium bowl, beat 1/4 of the whipped cream into the marshmallow to lighten it, then fold in the remaining cream and refrigerate until ready to use.
Spread half of the cream mixture over crust, all of the cooled berry mixture, and then top with remaining cream mixture. Sprinkle with reserved cookie crumbs. Refrigerate until ready to serve.
Remove rim from tart pan and slice into rectangles. Refrigerate leftovers.