Torched Raspberry S’mores Recipe

How to make Torched Raspberry S’mores


  1. Preheat oven to 160°C (140°C fan-forced). Line a baking tray with baking paper. Heat a small saucepan over medium heat.
  2. Place the frozen raspberries into the saucepan with the sugar. Heat to medium heat and cook until softened. Remove and push through a sieve and set the liquid aside, discarding the solids.
  3. Place 4 of the biscuits onto the baking tray. Place 2 squares of chocolate, side by side, onto each biscuit and top with 3 marshmallows.
  4. Place in the oven for 1-2 minutes or until the chocolate and marshmallow melt a little but still hold their shape.
  5. Remove from the oven and use the kitchen blow torch, carefully, to ‘toast’ the meringue until lightly browned. Add 3 raspberries on top of the marshmallows and drizzle over the raspberry sauce. Top with the remaining biscuits and serve immediately.

Tip: If you don’t have a culinary blow torch you can briefly place under a very hot grill. Be careful, as the meringue burns quickly.

Optional: For an extra crunchy hit, try adding some chopped roasted peanuts or almonds on top of the raspberry sauce.