1 sachet Dr Oetker® Egg White Powder (or 2 medium egg whites)
5 leaves Dr Oetker® Select Fine Leaf Gelatine
100g (3 1/2 oz) granulated sugar
50g (2 oz) Dr Oetker® Liquid Glucose
1 teaspoon Dr Oetker® Natural Vanilla Extract
25g (1 oz) cornflour
Dr Oetker® Bright Red Gel Food Colour
2 tablespoons unsweetened cocoa powder
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Method Prep:30min › Extra time:3hr setting › Ready in:3hr30min
Grease and line an 18cm (7 in) square, 2.5cm (1 in) deep cake tin with baking parchment. In a large, heatproof bowl, make up the egg white powder according to the packet instructions and then whisk until very stiff. Set aside.
Cut up the gelatine leaves into a small heatproof bowl. Add 4 tablespoons cold water. Leave to soak for 5 minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside.
Put the sugar in a small saucepan with the liquid glucose and 50ml (2 fl oz) water. Put a sugar thermometer in the saucepan. Heat the sugar gently, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118 degrees C on the thermometer.
Remove the saucepan from the heat. Whisk the egg white mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid gelatine to form a thick, glossy meringue-like mixture (this takes about 5 minutes).
Divide the mixture into three separate bowls. To one bowl add the vanilla extract. To the second add a couple of drops of red food colouring. To the last bowl, sift in 2 tablespoons of cocoa powder. Gently fold the additions into their respective mixtures.
Scrape the fluffy mixtures into the prepared tin using a spatula. Start with the chocolate layer, then the vanilla and finally the red. Smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.
To finish, dust a work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve.
You can store marshmallows stacked in between pieces of baking parchment in a sealed container for up to 2 weeks.