Dark Chocolate and Mixed Berry Marshmallow Alfajores
Makes: 12 Yield
  • Timeless Classics
The dark chocolate ganache paired with the mixed berries marshmallow and sandwiched between two very thin and light wafers gives this alfajor a very rich texture and flavor.
The dark chocolate ganache paired with the mixed berries marshmallow and sandwiched between two very thin and light wafers gives this alfajor a very rich texture and flavor.
Shelf life:
2 days
Containing: 4 Components

Alfajor Wafer

Ingredients: Alfajor Wafer

  • 300 g
    soft butter
  • 150 g
    powdered sugar
  • 400 g
    All purpose flour
  • 18 g
    baking powder
  • 50 g
    corn starch
  • 3 g
  • 70 g
    Heavy cream 35% fat
  • 60 g
    egg yolks

Preparation: Alfajor Wafer

  1. Place the butter, powdered sugar, flour, baking powder, cornstarch and salt in the food processor and mix until obtaining a texture similar to wet sand.
  2. In the meantime, mix the cream and the egg yolks, add into the food processor and mix until a dough forms.
  3. Then, place the dough on a plastic sheet and make it square.
  4. Cover with a second plastic sheet and, using a rolling pin, roll out to 3 mm (0.12”) thick.
  5. Place in the refrigerator or in the freezer until solid enough to be cut.
  6. Once solid enough, remove from the freezer and peel off the plastic sheet on the top.
  7. Cut the dough into discs of 5 cm (2”) using a fluted ring cutter and transfer them onto a tray lined with a silicone mat.
  8. Cover with a second silicone mat to prevent the cookie from rising while baking and bake for 13 minutes at 160°C (320°F).
  9. Once baked, remove from the oven and let cool down at 18-20°C (64-68°F).


  • Metal Tray
  • Bowl(s)
  • Rolling pin
  • Plastic Sheets
  • Thermomix® or food processor
  • Silicone mats
  • Spatula(s)
  • 5cm (2”) fluted ring cutter

Dark Chocolate Ganache

Ingredients: Dark Chocolate Ganache

  • 300 g
    Heavy cream 35% fat
  • 45 g
    inverted sugar
  • 260 g

Preparation: Dark Chocolate Ganache

  1. Heat the cream and inverted sugar to 60°C (140°F).
  2. Once at 60°C (140°F), pour onto the chocolate, wait one minute for heat transfer and emulsify using an immersion blender.
  3. Transfer into a piping bag, crystallize on the marble to 30°C (86°F) and immediately pipe a dot in the center of half of the cookies.
  4. Let cool down at 18-20°C (64-68°F) until the final assembly.


  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Bowl(s)
  • Spatula(s)

Mixed Berry Marshmallow

Ingredients: Mixed Berry Marshmallow

  • 235 g
  • 80 g
    Inverted sugar #1
  • 135 g
    Mixed berries purée
  • 25 g
    apricot puree
  • 16 g
    Gelatin powder 200 bloom
  • 40 g
  • 105 g
    Inverted sugar #2
  • 1 g
    Citric acid solution (1:1 water + citric acid)

Preparation: Mixed Berry Marshmallow

  1. Heat both fruit purées, sugar, first quantity of inverted sugar and the citric acid solution to 110°C (230°F).
  2. In the meantime, combine the gelatin powder and the water together and set aside to hydrate.
  3. Add the second quantity of inverted sugar into the mixing bowl.
  4. Melt the gelatin mass for a few seconds in the microwave and add into the mixing bowl.
  5. Once the syrup reaches 110°C (230°F), pour into the mixing bowl and whip to 32-34°C (90-93°F), starting on low speed, and slowly increasing to high speed until the preparation holds dense peaks.


  • Cooktop
  • Saucepan
  • Whisk
  • Microwave
  • Bowl(s)
  • Infrared Thermometer
  • Tabletop mixer, mixing bowl and a whisk
  • Spatula(s)


Ingredients: Assembly

  • Q.S.

Preparation: Assembly

  1. Transfer the marshmallow preparation into a piping bag with a 10 mm (0.4”) tip and immediately pipe onto the cookie, covering it completely.
  2. Then, place a second cookie on the marshmallow and gently press onto it to make sure the filling is evenly spread out between the two cookies.
  3. Right after, use a dipping fork to dip the alfajores in pre-crystallized dark chocolate. Remove the excess chocolate using a spatula and delicately place the alfajores onto a plastic sheet.The trick is to gently slide off the alfajor without having the fork touching the tray when the alfajor approaches it.
  4. Decorate with the dipping fork and let them crystallize at 18-20°C (64-68°F).
  5. To add a touch of color, use a paper cone to pipe small dots of pre-crystallized dark chocolate onto a transfer sheet.
  6. Cover with a second plastic sheet, slightly flatten the dots and let them crystallize at 18-20°C (64-68°F).
  7. Finally, pipe a dot of pre-crystallized dark chocolate on the top of the alfajores and immediately stick a disc onto it.


  • Metal Tray
  • Scissors
  • Scraper
  • Gloves
  • Mixing bowl (s)
  • Dipping fork
  • Paper cones
  • Plastic Sheets
  • IBC Transfer Sheet
  • Piping bag & 10 mm (0.4") tip
  • Spatula(s)
  • Flat tool

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