• Recipe by Sam Linsell

    Espresso marshmallows

    Serves: about 60 marshmallows
    Cooking Time: 30 minutes + 1 hour, to cool and set


    • 250ml (1 cup) water
    • 100ml espresso
    • 35g gelatine powder
    • 700g sugar
    • 10ml (2 tsp) vanilla extract
    • 10g icing sugar
    • 10g cornflour
    • 10g cocoa powder



    Place the water and espresso in a glass or steel mixing bowl, sprinkle over the gelatine and let it soak, 3 minutes.


    Place the bowl over a pot of water on the stove set at a medium heat. Add the sugar to the coffee and gelatine mix and stir until the sugar has dissolved, about 5 minutes.


    Whisk the mixture until light, fluffy and cool. This will take about 10 minutes or more. Add the vanilla just before the end. Once it has thickened and cooled, pour the marshmallow mix onto a baking tray or into a ceramic dish, which you have sprayed lightly with cooking spray. Allow to cool at room temperature and set, about 1 hour.


    Sift together the icing sugar, cornflour and cocoa, then sprinkle a third of it over the set marshmallow. Tip onto a flat surface dusted with another third of the sugar-flour-cocoa mixture. Cut the marshmallow into squares, or whichever shape you like, and toss these lightly in the remaining sugarflour-cocoa mixture before serving.