Place the sugar, glucose and water into a pan, bring to the boil and heat to 116ºC.
Whisk the egg whites until they are stiff.
Squeeze the water out of the gelatine and whisk into the sugar.
Fold in the egg whites along with the vanilla.
Line a 20cm x 20cm tin with cling film; allow the cling film over the edges of the pan, then dust in icing sugar and cornflour.
Spoon in the mixture and leave to set for 1 hour.
To make the sauce heat all the ingredients together gently in a pan and whisk.
Remove the marshmallow mixture using the overlapping cling film, and place on the surface. Peel off the cling film and cut the marshmallow into pieces. Serve with the chocolate sauce.
Place the sugar, glucose and water into a pan, bring to the boil and heat to 116ºC.
Whisk the egg whites until they are stiff.
Squeeze the water out of the gelatine and whisk into the sugar.
Fold in the egg whites along with the vanilla.
Line a 20cm x 20cm tin with cling film; allow the cling film over the edges of the pan, then dust in icing sugar and cornflour.
Spoon in the mixture and leave to set for 1 hour.
To make the sauce heat all the ingredients together gently in a pan and whisk.
Remove the marshmallow mixture using the overlapping cling film, and place on the surface. Peel off the cling film and cut the marshmallow into pieces. Serve with the chocolate sauce.
