Raspberry marshmallow

Grease and line base and sides of a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Process raspberries and icing sugar in a small food processor until smooth. Strain mixture through a fine sieve; discard seeds. Set aside.

Sprinkle gelatine over 1/2 cup boiling water in a heatproof jug; stir to dissolve. Set aside.

Place sugar, 1/2 cup water and golden syrup in a heavy-based saucepan over moderate heat. Cook and stir for 1 minute or until dissolves. Bring to the boil. Boil, without stirring, for 8 minutes or until syrup reaches 120°C on a candy thermometer and reaches hard-boil stage (when a small amount dropped into a glass of cold water holds its shape). Remove from heat. Whisk gelatine mixture into syrup.

Using an electric mixer, beat egg whites in a clean dry heatproof bowl until soft peaks form. Beat in essence. Gradually beat hot syrup into egg white in a thin steady stream until mixture becomes light and fluffy and begins to cool. Pour into prepared pan; level surface.

Drizzle raspberry mixture over marshmallow. Using a skewer, swirl raspberry mixture into marshmallow. Cover with plastic food wrap. Stand at room temperature for 2 hours or until set.

Transfer marshmallow to a chopping board. Cut into 30 x 5 x 4cm rectangles. Serve.