for 12 portions
10 oz. marshmallow (280 g)
3 tablespoons of butter
6 cups of fruit-flavoured rice cereal (150 g), divided
non-stick cooking spray, for lubrication
16 oz cream cheese (450 g), room temperature
2 tablespoons lemon juice
2 cups heavy cream (470 ml)
1 teaspoon vanilla extract
⅓ cup sugar(65 g)
In a large bowl, mix the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until the mixture is complete. Spoon into bottom of greased 8-inch springform pan, pressing down on edges to create a smooth surface. Transfer to refrigerator to cool for about 20 minutes.
In a large bowl, whisk cream cheese and lemon juice until blended. Add cream, vanilla and sugar and stir until smooth and silky with soft peaks.
Pour the cream cheese mixture over the rice cereal and marshmallow base, using a spatula to smooth the top. Refrigerate for at least 3 hours.
Release the springform pan and decorate the top of the cake with the remaining rice cereal. Slice and serve.