Pear Mallow Slice


Makes ~20 slices


  • 250g “Nice” sweet biscuits
  • 150g butter, melted
  • 200g Carob spread
  • 1/4 cup thickened cream
  • 400g white marshmallows
  • 2 Tbsp milk
  • 5 gelatine sheets
  • 150g canned pear 
  • 250ml pear syrup from the canned pears


  • Grease and line with baking paper a 20cm x 20cm cake pan. Allow the baking paper to overhang, in order to lift the slice out of the pan when set.
  • Process or crush the biscuits into fine crumbs. Pour in the melted butter and mix until combined.
  • Press the biscuit mixture over the base of the pan and refrigerate for 15 minutes.
  • Put the ready-made carob spread and the cream in a suitable bowl to microwave on high for 40 seconds. Stir until smooth and combined.
  • Spread evenly over the biscuit base and put back in the fridge for 1 hour.
  • If the marshmallows are large, chop them into smaller bits as they will melt faster. Place them with the milk in a bowl and microwave in 20 second intervals. Stir well in between. Repeat until they are fully melted and combined.
  • With a spatula, spread the marshmallow mixture evenly over the carob layer and refrigerate for 2 hours.
  • Soak the 5 gelatine sheets in cold water for 8 minutes.
  • Puree the pears and combine them with 150ml of the canned syrup.
  • Place the remaining 100ml of pear syrup in a small saucepan. Squeeze the water from the gelatine sheets and add them to the saucepan. Stir over a low heat for about 30 seconds to melt. 
  • Away from the heat, add the liquid to the combined puree pear and syrup and whisk well.
  • Pour this over the marshmallow layer and allow it to set in the fridge for 4 hours or overnight. 
  • Slice with a hot knife. Wipe the knife between slices.
Carob spread recipe:- see low chemical, gluten & dairy free, condiments.

Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat and dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

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