Name: Walnut whip slice recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24
Ingredients: 250g chocolate ripple biscuits; 100g walnut pieces; 125g salted butter, melted; 1 cup sugar; 100ml water; 2 tbls boiling water; 10g powdered gelatin; 1 large egg white; 1 tsp vanilla paste; 200g block milk chocolate; 2 tsp vegetable or walnut oil; Whole roasted walnuts, to decorate

by Tiffany Page Last updated on 08/17/2021

This walnut whip slice takes your regular walnut slice to the next level. Paired with a cuppa, this slice is like a dream. - Tiffany Page

Ingredients

250g chocolate ripple biscuits
100g walnut pieces
125g salted butter, melted
1 cup sugar
100ml water
2 tbls boiling water
10g powdered gelatin
1 large egg white
1 tsp vanilla paste
200g block milk chocolate
2 tsp vegetable or walnut oil
Whole roasted walnuts, to decorate

Method

Step 1

Preheat oven to 180C/160C fan forced. Grease a 20 x 30cm slice pan and line the base and sides with baking paper, allowing the two long sides to overhang.
Step 2

Place the broken biscuits and walnuts into a food processor and process to a coarse crumb. Add the butter and process to combine. Spread mixture over the base of the prepared pan. Refrigerate for 30 minutes to chill.
Step 3

Place sugar and water into a small saucepan over a medium high heat, allow the sugar to dissolve into the water and bring to the boil, without stirring, until the mixture reaches 115-120C on. Sugar thermometer.
Step 4

Meanwhile, pour boiling water into a small bowl, sprinkle over gelatine and whisk with a fork until dissolved.
Step 5

Place egg whites into the bowl of an electric mixer fitted with a balloon whisk attachment, beat until stiff peaks form then turn off.
Step 6

When sugar reaches the correct temperature, add the gelatine mixture, then whisk to combine, being careful as the mixture will bubble and foam.
Step 7

Turn electric mixer to a low speed, slowly add the hot sugar syrup to the egg whites but pouring in a very slow thin stream. When all the syrup has been added, turn to a high speed and beat for ten minutes or until mixture is thick and cool. Beat in vanilla. Pour over biscuit base, smoothing to the edges and gently drop the pan on the bench a few times to evenly distribute the marshmallow and remove any air pockets. Smooth top if required. Leave to set for 4 hours.
Step 8

Melt chocolate and oil and stir until smooth. Pour over marshmallow and smooth. Scatter over whole walnuts and refrigerate for a further 30-60 minutes.
Step 9

To serve, remove from tin and cut into slices.