Mixed Berry, Rosewater and Crushed Meringue Marshmallow

, from Issue #57. December, 2015
Photography by Manja Wachsmuth.
Mixed Berry, Rosewater and Crushed Meringue Marshmallow

These fluffy, ethereal marshmallows can be flavoured with any number of combinations; fruit, chocolate, coffee, caramel, spices and citrus would all be fabulous.


8 sheets leaf gelatin
2 egg whites
500 grams caster sugar
1 cup water
To finish
2 tablespoons each icing sugar and corn flour, sifted together

Mixed Berry, Rosewater and Crushed Meringue
200 grams frozen mixed berries, thawed with their juice
2 tablespoons water
2 tablespoons icing sugar
1 teaspoon lime or lemon juice
2 teaspoons rose water
1 cup roughly crushed purchased meringues (about 3 depending on their size)
2 tablespoons freeze-dried raspberries for scattering over the top (optional – I used Fresh-As brand)


Grease a 24cm square baking tin with cooking spray and line fully with plastic wrap, bringing it right up the sides of the tin. Spray the base and sides of the plastic wrap to enable easier removal of the marshmallow. 

Put the gelatin sheets in a shallow dish of cold water to cover. Leave for 10 minutes to soften. 

Pour the egg whites into the bowl of a stand mixer and whisk until just stiff peaks.

Put the sugar and water into a medium saucepan and place over a medium low heat, stirring to dissolve the sugar. Make sure there are no un-dissolved sugar crystals on the side of the pan. Bring to the boil and cook for about 10-15 minutes or until it registers 118°C (soft ball) on a sugar thermometer. 

Take off the heat and leave for 1 minute. Lift the gelatin leaves from the bowl and squeeze out the excess water. Stir into the sugar syrup to dissolve.   

With the mixer on low speed, add the hot syrup to the egg whites in a steady trickle. When all the syrup has been added the marshmallow should already be starting to look white and glossy. Increase the speed and beat for 10 minutes until very thick and fluffy. Scrape into the tin and immediately add the Mixed Berry, Rosewater and Crushed Meringue or Apricot, Cointreau and Hazelnut topping. Leave marshmallow in a cool place for six hours to dry.

To finish: When the marshmallow has set, sprinkle some of the sifted icing sugar and cornflour onto a chopping board. Invert the marshmallow onto the board and peel off the baking paper. Dust the marshmallow with some of the coating and turn fruit side up. Using a sharp knife greased with a little cooking spray, cut into squares. Store in a single layer in an airtight container in the fridge. If stacking, place baking paper between each layer. Makes about 20 pieces.

Mixed Berry, Rosewater and Crushed Meringue: Put the berries, water and icing sugar in a saucepan and bring to the boil. Reduce the heat and simmer for 10 minutes until well reduced and thick, stirring occasionally to prevent it catching on the base of the pan. Tip into a bowl and stir in the lime juice and rose water. Cool then cover and refrigerate until ready to use.

To assemble: Stir the meringue through the marshmallow. Dollop spoonfuls of the fruit purée over the marshmallow and using a skewer, marble them through to create swirls. Scatter with the freeze-dried raspberries if using. Leave the marshmallow in a cool place for at least 6 hours to dry.