Ingredients: 

• 250g caster sugar 
• 1 tbsp Agave nectar 

• 150ml water 
• 5 gelatine sheets 
• 3 egg whites 
• 50g dark chocolate 
• 1 tsp vanilla extract 

• 3 tbsp icing sugar 
• 1 tbsp cornflour plus extra 
• 1 tbsp cocoa powder 

Method: 

• Line a Deep 30cm x15cm baking tray with baking paper, lighting brush with corn flour. 
• Combine the caster sugar, agave nectar and water into a small saucepan, don’t stir. Allow it to simmer and come up to hard ball point at 125C.  
• Soak the gelatine sheets in cold water for 5 minutes. 
• Melt the chocolate over a double boiler, remove from the heat once its melted to cool slightly. 

• Whisk the egg whites in a stand mixer until stiff peaks form. Gradually pour in the hot sugar mix while the mixer is still running.  
• Remove the gelatine sheets from the water, squeeze out any excess water and add to the mixing bowl while the mixer is running. Whisk for 10 minutes. Whisk in the vanilla extract. 
• Turn off the mixture and fold through the melted chocolate until its swirled. 
• Turn out the mixture into the prepared tin using a spatular. Cover and allow to set for at least 4 hours.  
• Combine the icing sugar, cornflour and cocoa powder into a bowl. Gently remove the baking paper from the set marshmallow. Using a clean dry knife slice up the marshmallow into cubes. Lightly dust each piece in the bowl.  

• Add the marshmallow to cello gift bags or air tight jars. Add a ribbon and gift tag. 

  Recipe and photography by Bonnie Coumbe. See her site here & Instagram here.