- 180ml strained passionfruit juice from approx 12 large passionfruit – if you’re a little under you can top up with OJ or water
- 20g powdered gelatine
- 500g caster sugar
- 250ml water
- 2 eggwhites (from large eggs)
- pinch of salt
- snow sugar for dusting
Note: Snow sugar is a confectioner’s sugar with added vegetable fat to prevent the sugar from absorbing moisture and dissolving or becoming claggy. Normal icing sugar should do.
- Lightly grease and line a 25 x 17.5cm shallow cake pan and dust base liberally with snow sugar. Combine passionfruit juice and gelatine in a bowl and set aside to swell up into a gelatinous amoeba.
- Combine caster sugar and water in a saucepan and cook over low heat, stirring until sugar dissolves. Increase heat to medium and cook until syrup reaches 125°C on a sugar thermometer (about 5-10 minutes). Remove from heat, add passionfruit mixture to syrup and stir until gelatine dissolves.
- Meanwhile, using an electric mixer, whisk eggwhites and a pinch of salt until frothy. Gradually add passionfruit mixture into the egg whites, whisking continuously on medium speed until mixture has doubled in size.
- Slowly decrease speed and mix until mixture is warm (about 40°C). Pour into prepared cake pan and using a lightly oiled spatula, spread evenly. Dust top liberally with snow sugar.
- Stand at room temperature for 3 hours or until firm. Using a sharp knife, cut marshmallow into 2.5cm squares and roll in snow sugar to coat. Store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks.