• 15 leaves Dr Oetker select leaf gelatine
  • 300 g raspberries
  • 1 tsp vegetable oil
  • 300 g white granulated sugar
  • 240 g liquid glucose syrup
  • 2 tbsp Champagne
  • 75 g cornflour
  • 75 g icing sugar


  1. 1

    First, soak the gelatine leaves. Measure 200ml cold water into a shallow, microwaveable bowl, then, one by one, add the leaves to the water, fully immersing each leaf. Leave to soak for 10 minutes. Meanwhile, whiz the raspberries in a food processor, then sieve them and discard the pips – you need 175g of raspberry purée. Line a 20cm x 30cm tin that's 3cm deep with clingfilm so it covers the whole surface completely and smoothly. Lightly grease the clingfilm with a little vegetable oil.

  2. 2

    Heat the soaked gelatine and water in a microwave (category B/650W) for 1 minute (or in a pan) until dissolved.

  3. 3

    Put the granulated sugar, half the glucose syrup and 100g of the raspberry purée into a medium heavy-based saucepan and bring to the boil. Heat until a sugar thermometer shows 112°C (this will take 4-5 minutes), then pour it into a food mixer. Add the remaining 80g of raspberry purée and the remaining glucose and mix on a low speed.

  4. 4

    Whisking all the time, add the melted gelatine and liquid, then increase the speed to medium.
 Once the consistency of the mixture thickens and is less liquid-like, and there is no danger of splashback, increase the mixer speed to maximum for a further 12 minutes until the mixture is thick enough to hold its shape on a whisk – it should have quadrupled in size.

  5. 5

    Reduce the speed of the mixer to low, add the Champagne to the mixture and continue whisking for a further minute. Tip the marshmallow mixture into the prepared tin, level and leave it to set at room temperature for 4-6 hours (or overnight).

  6. 6

    Sift the cornflour and icing sugar into a bowl together. Cut the marshmallows with a hot, wet knife and dust with the icing sugar mixture.


    Get ahead: best eaten within 24 hours of making.

Nutritional Details

Each serving provides
  • Energy 544kj 130kcal 7%
  • Fat 0.4g <1%
  • Saturates 0.1g <1%
  • Sugars 24.1g 27%
  • Salt 0.0g 0%

% of the Reference Intakes

Typical values per 100g: Energy 1114kj/266kcal

Each serving provides

62.8g carbohydrate 0.1g fibre 2.5g protein

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