Marshmallows take a little focus and some proper baking equipment, but, oh, what a joy to make and eat real homemade. Makes about 30 marshmallows icing sugar 25g cornflour 25g egg white 1 raspberries 175g caster sugar 200g cold water 180g powdered gelatin 2 sachets (30g) vanilla extract 1 tsp dehydrated raspberries 35g, crushed (or dehydrated raspberry powder) Grease a 20cm x 30cm baking tray with a little oil. Line with parchment paper and grease again. Whisk together the icing sugar and cornflour and sift over the tray. In the bowl of a stand mixer fitted with the whisk attachment, place the egg white and set aside. In a saucepan, heat the raspberries with 25g caster sugar, until they start to bubble and break apart (about 10 minutes). Then push through a strainer to remove all of the seeds. Set aside the puree and discard the seeds. Put 60g (4 tbsp) water into the bottom of a small, immaculately clean saucepan and add the remaining 175g caster sugar on top of that. Place over