Pickled Capsicum with Salami Baguette - Chef Recipe by Stevan Paul
Spicy Hungarian salami is famous all over the world. It’s particularly good served with sweet and so...
1 packet large marshmallows
Spray wooden skewers with cooking spray.
Pierce marshmallows onto skewers and roast over an open fire - marshmallows should get toasty, but not burned. Remove from skewers and place on baking paper to cool. Marshmallows should harden and be cool to the touch.
Scoop the top of the marshmallow using a mellon baller and remove about half of the inside.
Pour Kahlua into the hollowed marshmallow until about 3/4 of the way full, taking care not to overfill.
Refrigerate and allow to set. Remove at least half an hour before serving.