Why Choose Saracino MallowUp?

• One mix with endless creative possibilities
• Completely cold preparation
• Free from animal gelatine
• Gluten-free
• Soft, smooth and glossy texture
• Delicious ready-made marshmallow flavour
• Can be coloured and customised
• Longer working time for shaping cereal treats
• Suitable for piping, frosting, filling and decorating
• Prepared marshmallows keep for approximately 2–3 weeks in an airtight container

Three Ways to Use Saracino MallowUp

1. MallowUp Marshmallow Cream

Create a stable, stretchy whipped cream with a delicious marshmallow flavour. It is perfect for:

• cake toppings and piped decorations
• frosting and cake fillings
• Italian-meringue-style finishes
• spoon desserts
• spreading on toast, crêpes and crackers
• s’mores, cookies and indulgent desserts
• hot chocolate toppings
• lightly caramelised or flambéed finishes

Basic Marshmallow Cream Recipe

1. Place 500g of MallowUp powder and 270g of water into a mixing bowl.
2. Mix until smooth and free from lumps.
3. Leave the mixture to rest for 15 minutes.
4. Using a stand mixer, whip at medium speed for 60–90 seconds.
5. Increase the speed and continue whipping for 5–6 minutes.
6. Once stable and well whipped, use as a cream, filling or frosting.

Prepared MallowUp cream can be stored in the refrigerator for one day in an airtight container. When used as frosting, it remains stable for one day at room temperature if protected from direct exposure to air. Refrigerated cakes can be stored for approximately 3–4 days.

2. Homemade Marshmallows

Pipe MallowUp into classic marshmallow shapes or create customised designs for different themes and occasions.

1. Dust a silicone mat or baking paper with icing sugar and starch.
2. Pipe the prepared MallowUp cream using a piping bag.
3. Leave to set for approximately 90 minutes.
4. Dust again with icing sugar and starch.
5. Allow the marshmallows to dry in a cool, dry place for 15–24 hours.

Once completely dry, store the marshmallows in an airtight container for up to 2–3 weeks.

One 500g pack can make approximately 170 cylindrical marshmallows measuring 2.5 × 2.5cm.

3. Cereal Treats and Cake Structures

MallowUp can be combined with puffed cereal to create lightweight cake bases, supports and 3D shapes. Its longer working time allows you to shape and refine structures before the mixture sets.

Basic Cereal Treat Recipe

• 195g MallowUp
• 55g room-temperature water
• 60g lukewarm melted chocolate
• 120g puffed cereal

Mix the MallowUp with the water using a stand mixer. Leave to rest for 15 minutes, then whip with the whisk attachment. Add the melted chocolate, followed by the puffed cereal. Shape as required and leave until completely dry.

Colouring and Flavouring

MallowUp already contains a carefully selected marshmallow flavour, so additional flavouring is not required.

For an even colour, use water-soluble powder colours and dissolve them in the recipe water before adding MallowUp. Gel colours may also be used for lighter shades, but add them sparingly to avoid affecting the structure or drying time.

Important Information

MallowUp is not suitable for the Zefir technique.

The amount of water may be adjusted slightly when preparing cream to achieve a softer or less dense consistency. For marshmallow preparation, follow the recommended recipe.

Freezing prepared MallowUp cream for later use is not recommended. However, finished cakes and decorations made with MallowUp may be frozen. After defrosting, keep the product refrigerated before consumption.

Allergens: EGG white, Possible cross contamination with ALMONDS, HAZELNUTS, PISTACHIO NUTS

Storage precautions: Product must be stored in a cool and dry place, away from direct light and heat sources

NUTRITION DECLARATION Typical values per 100 grams

Energy 388 kcal 1646 kJ
Fats 0 grams of which saturates 0 grams
Carbohydrate 90 grams of which sugars 79 grams
Protein 6,4 grams
Salt 0,44 grams