Featuring dried cranberries, marshmallows, pistachios and almonds
Makes 48
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A simplified nougat recipe that is just as crunchy and indulgent as its traditional counterpart – and features an assortment of ingredients from dried cranberries to marshmallowspistachios and almonds. Also beautifully executed with a stained glass effect.


  • 4 (sheets) confectioners' rice paper
  • 2 tbsps milk
  • 20 g butter
  • 375 g white chocolate melts
  • 410 g pink and white marshmallows, chopped coarsely
  • 1 cup (130 g) dried cranberries
  • ½ cup (70 g) unsalted shelled pistachios, roasted
  • ½ cup (80 g) blanched almonds, roasted

Grease 24 cm x 32 cm swiss roll pan; line base with two sheets of rice paper, trimming to fit.


Stir milk, butter and melts in medium heatproof bowl over medium saucepan of simmering water until smooth. Add marshmallows; stir until smooth. Remove from heat; stir in cranberries and nuts.


Spread mixture into pan; smooth surface. Top with remaining rice paper, trimming to fit. Place a second swiss roll pan on top of slice. Weight with cans; refrigerate overnight.


Turn slice onto board before cutting.

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