Homemade marshmallows are well worth the effort. You'll need a sugar thermometer for this recipe.
225g/8oz granulated sugar
½ tbsp liquid glucose
4½ sheets leaf gelatine, soaked in 5 tbsp cold water for 5 minutes
70ml/2½fl oz egg white
½ tsp vanilla extract
25g/1oz icing sugar
vegetable oil, for greasing
100g/3½oz good-quality white chocolate, kept cold or even frozen
50g/2oz good-quality milk chocolate
Bring the sugar, glucose and 50ml/2fl oz water to the boil in a heavy-based saucepan. When the mixture reaches 127C/260F (check this using a sugar thermometer) add the gelatine and soaking water. Remove the pan from the heat and stir until the gelatine has dissolved.
Beat the egg whites in a bowl until stiff peaks form when the whisk is removed. Slowly add the sugar syrup and continue whisking until the mixture is thick and shiny. Add the vanilla extract and continue whisking for five minutes, or until stiff peaks form when the whisk is removed.
Mix the cornflour and icing sugar together in a small bowl and sprinkle some over the raspberries, until they are well coated.
Grease a 15cm/6in baking tray and dust with some of the cornflour and icing sugar. Pour in half of the marshmallow mixture and spread out. Top with the raspberries and grate over half of the white chocolate. Then spoon over the remaining mixture and spread smooth. Chill in the fridge for 30 minutes.
In the meantime, melt the remaining white chocolate and the milk chocolate separately, then swirl together to create a dipping sauce.
Remove the marshmallows from the baking tray, cut into 2.5cm/1in squares and roll in the remaining cornflour and icing sugar mixture. Serve the dipping sauce alongside.
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