Raspberry Marshmallow Cake
- icing sugar, to dust
- cornflour, to dust
- 450g (1lb) granulated sugar
- 1 tbsp liquid glucose
- 4 gelatine leaves
- 2 large egg whites
- For the raspberry coulis
- 300g (11oz) fresh raspberries
- 2 tbsp caster sugar
Takes about about 1 hour to make; 2 hours to set, plus 2-3 hours to cool.
Line a 20cm (80in) square baking tin (4cm/1in deep) with baking parchment and, using a sieve, shake equal amounts of icing sugar and conrflour over the base until the parchment is lightly dusted.
First, make the raspberry coulis. Place 100g (4oz) of the fresh raspberries in a pan with the caster sugar (set the remainder aside for decoration later). Cook on a medium heat for around 5 minutes, stirring until it is a lovely ruby-red mush. Strain the mixture into a clean bowl, pressing the pulp through a sieve with the back of a metal spoon. Leave to cool.
Put the sugar, glucose and 200ml (7fl oz) of water into a heavy-bottomed pan and give it a quick stir. Heat gently for about 5-8 minutes to dissolve the sugar. Once the usgar has dissolved, place your sugar thermometer in the pan, bring the liquid to a gentle boil and continue cooking for about 15 long minutes until the mixture reaches 127°C (260°F).
While you are waiting, put the gelatine leaves into a small bowl of water to soften. When the temperature reaches 115-120°C (239-248°F) on the thermometer, start to whisk the egg whites in your food mixer or with an electric hand whisk until just stiff.
When the syrup reaches the correct temperature, remove the pan from the heat and remove the thermometer. Squeeze excess water from the gelatine and drop the leaves into the syrup. Give it a quick stir with a large metal spoon. Be careful – it will bubble and spit a little and rise to the top of the pan – it is extremely hot.
With the motor still running or still whisking, slowly add the syrup mixture to the eggs. Then on a medium–fast setting, whisk for a further 15 minutes until the mixture is thick, shiny and holding its shape reasonably well on the whisk.
Using a spoon, gently fold the raspberry coulis through the mallow mixture to create a rippled effect. Spoon half the mallow mixture into the dusted tin and place half the reserved raspberries on top. Spoon the remainder of the mallow mix over the top of the fresh raspberries, smoothing the top with a palette knife if neccessary, then scatter the remaining raspberries over the top.
Leave the mallow to set for about 2 hours. Dust a second piece of parchment with icing sugar and cornflour. Turn the mallow out onto the paper. Cut into squares using a knife dipped in hot boiled water, dust the cut edges and leave to dry on a wire rack.
Make a white chocolate dipping sauce to go with this. Melt 200g (7oz) of white chocolate in a heatproof bowl over a pan of simmering water, pour into a clean bowl and dip away.