Chocolate-coated marshmallow treats go by different names. In Scotland, they’re known as teacakes; in the States, mallomars and in New Zealand, mallow puffs.
The Arabic version, called tarboosh, is so named because it bears a striking resemblance to the hat (the region’s equivalent of the Turkish fez). And with almonds, orange zest and rosewater complementing the final layer of rich dark chocolate, these cute bites are a great way to cap off any meal.
When making the recipe, adopt a patient approach. Most crucially, ensure your sugar syrup for the marshmallow reaches 120°C before you add the gelatine. If you don’t, the marshmallow either won’t thicken or set properly. And for a classy, pro finish, use a wet finger to smooth any uneven areas of marshmallow.
The variation – with orange blossom and a double dose of chocolate – takes this delight to even more decadent heights.
RECIPE VARIATION: WALNUT, DOUBLE CHOCOLATE AND ORANGE BLOSSOM TARBOOSH
Replace half the almonds with walnuts, reduce the flour to 280g and add 30g cocoa, 100g chopped milk chocolate and ½ tsp sea salt. Omit the food colouring and add orange blossom water in place of rosewater. Top with shaved chocolate and crumbled walnuts.
Find the full step-by-step recipe for almond, rosewater and chocolate tarboosh here.