Ingredients

The following ingredients have 4 Servings
  • vegetable/sunflower oil (for brushing the tin)
  • 10 Platinum Grade gelatine leaves (9 + 1 – see method)
  • 100 ml/g cold water
  • 1½ tbsp berry liqueur or cordial
  • 60 g egg whites (from approx 2 medium/1½ large eggs )
  • 200 g granulated sugar
  • 100 g liquid glucose
  • 60 ml/g water ((additional to above))
  • 1 tsp vanilla extract
  • 60 g runny strawberry jam (smooth/sieved)
  • freeze dried strawberry powder (optional (for sprinkling))
  • 40 g cornflour
  • 40 g icing sugar

Instruction

  • Fully line a 23 cm/9 inch square (min 3 cm deep) baking tin with baking parchment and brush the parchment with oil.
  • Using a flat bottomed dish, soak 9 of the gelatine leaves in 100ml/g cold water to soften (adding them one at a time to the liquid and ensuring all are fully immersed). Soak for 10 minutes.
  • In a separate dish, soak the 10th gelatine leaf in the liqueur/cordial (you can break up the leaf if easier to ensure immersed) – set aside and leave soaking.
  • Using a stand mixer (for preference), whisk the egg white in a large, very clean bowl until very stiff. Then turn off the mixer and set aside.
  • Pour the water-soaked gelatine and its water into a small saucepan and warm gently over a low heat, stirring continuously until completely dissolved. Set aside to cool slightly.
  • In a separate (heavy-based) medium saucepan, measure out the sugar, liquid glucose, and a further 60ml/g cold water.
  • Gradually bring to the boil, stirring occasionally and then place a sugar/food thermometer into the liquid.
  • Continue to simmer and stir occasionally until the mixture reaches 118 C/244 F on the thermometer (this will take about 5 minutes).
  • As soon as the correct temperature is reached, remove from the heat immediately.
  • Turn the mixer with the whipped egg whites back on at a low speed and carefully add the sugar mixture to the whisking bowl, in a slow and steady stream, as the mixture continues to whisk.
  • Next... gradually add the liquified gelatine, still continuing to whisk.
  • Finally add the vanilla extract and turn the whisk speed up to medium, continuing to whisk until the mixture thickens.
  • As the mixture thickens, increase the whisk speed still further to high. Whisk for a further 10 minutes or until the mixture has quadrupled in size and reached a thick, glossy, liquid-marshmallow consistency.
  • While the mallow is whisking, heat the jam in a small saucepan (do not boil) until warm and runny.
  • Remove the jam pan from the heat and add the remaining gelatine and its soaking liquid (liqueur/cordial).
  • Stir to dissolve completely (if you need to heat it a little more to ensure the gelatine liquifies, then do so over a low heat).
  • When fully whipped, pour the marshmallow mixture into the prepared tin and smooth the surface.
  • Drizzle the jam-jelly mixture over the top and swirl through with a knife.
  • Sprinkle with a little freeze-dried strawberry powder (optional).
  • Cover the tin with cling film and leave to set for 4 to 6 hours (or overnight) in a cool, dry place (but not the fridge).