Step by step

1. This recipe makes 18 marshmallows.

2. Line a high baking tray or ovenproof dish with 2 strips of baking paper.

3. Put the raspberries in a small saucepan and stir over medium heat until the berries have broken down. Push them through a sieve, set the juice aside and discard the seeds.

4. Submerge the gelatine leaves in cold water and let soak.

5. Put the water, caster sugar and glucose in a small saucepan over medium heat and stir until the sugar has dissolved. Increase the heat and let the sugar cook for 10 minutes. Turn the heat off.

6. Whisk the egg whites on speed 6 until soft peaks form. Slowly stream in the sugar syrup while beating on high speed. Once all the sugar syrup is incorporated, add in the wrung-out gelatine leaves. Whisk for 10 minutes until a stiff glossy mixture forms.

7. Divide the marshmallow mixture over 2 bowls. Stir in most of the raspberry juice, leave 3 tablespoons of juice for later.

8. Dollop the marshmallow mixture into the lined dish and divide the remaining raspberry juice on top. Use a skewer or the back of a spoon to swirl everything together.

9. Set aside, uncovered, for at least 6 hours to set at room temperature.

10. Mix together the icing sugar and cornstarch and use it to coat the cut marshmallows.