I sometimes like to make things that are a nod to a childhood sweet, like my Cherry Blossom Cheesecake. Growing up in Newfoundland, a lot of our confectionery came from the UK, and Tunnock‘s sweets were a regular feature in the candy store. You can still buy them in Newfoundland, but the only place I’ve ever seen them in Nova Scotia are at Pete’s Frootique down in Bedford.
My favorite of the bunch are the the tea cakes, but I love all the Tunnock’s treats And with Christmas coming soon, and a potluck on the horizon this week, I decided to make a cake that sort of mimicked the marshmallow-y chocolate coconut goodness that is the Tunnock’s snowball.
Start by preheating the oven to 350 degrees. Grease a 9 inch springform pan and line the bottom with a circle of parchment.
For the crust:
- 1 1/2 cups crumbs from ground coconut cookies (I used Dare Breaktime cookies)
- 1/4 cup butter
- 2 tbsp white sugar
Blend all in food processor to form crumbs. Press this mixture into bottom of prepared springform pan. Set aside.
For filling (adapted from) :
- 3 8 ounce packages of cream cheese
- 1 7.5 ounce jar of marshmallow cream (Fluff)
- 3 eggs
- 2 tbsp flour
Blend cream cheese and marshmallow cream in stand mixer. Add eggs, one at a time. Scrape sides of bowl. Add flour and blend until incorporated. Add this mixture to prepared crust.
Bake at 350 degrees for 45 minutes. Allow to fully cool. Run a knife around edge of cake and remove sides of springform.
When cake is cooled, make frosting:
- 1 3/4 cups white sugar
- 3 egg whites
- 1/4 tsp cream of tartar
- 1 tsp vanilla
- 1/2 tsp almond extract
Set a saucepan partly filled with water on medium heat, bring to low simmer. Combine sugar, eggs whites and cream of tartar in a metal bowl. Use a handheld mixer to beat the mixture until frothy, about a minute or so. Set metal bowl over saucepan (but not touching water) and continue to beat the mixture with handheld mixer until peaks form, about 12 minutes. Remove metal bowl from heat and mix in vanilla and almond extract, continue to beat with mixer for 2 minutes more.
Dollop the frosting on top of prepared cheesecake to form a dome. Refrigerate for about an hour or two.
In a metal bowl, combine the following:
- 2 cups bittersweet chocolate chips
- 3 tbsp vegetable oil
Place metal bowl on top of saucepan with simmering water / double boiler. Allow chocolate to melt and whisk to make sure all is combined. Turn off heat and allow the chocolate mixture to sit for about 15 minutes.
Remove cheesecake from fridge, remove bottom of springform and parchment and place cake on a cooling rack with waxed paper underneath. Pour chocolate over top and sides of cake. Sprinkle with sweetened coconut to cover. Place cake on rack in fridge to allow chocolate to set. Run a cake spatula under cake to release it from the rack and move to serving platter. Makes about 10 servings.