Tiramisu marshmallows

Let’s paint a picture: pyjama party. Hot chocolate. Hot chocolate with AMARULA. Sticky coffee sweetness melting in a pool of milky chocolate goodness.



I’ve been wanting to make marshmallows for about TWO YEARS and I’m so glad I gave it a bash this past weekend with a good friend.


They were a bit tricky to make, but not too complicated, and I’m going to try make rose and strawberry ones next. It fills me with an extraordinary sense of accomplishment to make my own goddamn marshmallows like a pro.


This recipe is adapted from Martha Stewart’s recipe.



  • Sunflower oil, for brushing
  • Good-quality unsweetened cocoa powder, for dusting
  • 3 tablespoons plus 1 1/2 teaspoons unflavored gelatin (or 4 envelopes)
  • 250ml strong espresso
  • 2 cups sugar
  • 1 tablespoon light corn syrup
  • 2 large egg whites


  1. Brush a 33cm x 22cm rimmed baking sheet or baking dish with oil. Sift cocoa powder over sheet to cover completely. Set aside.
  2. Put 3/4 cup cold espresso into a small heatproof bowl, and sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes. Set over a pan of simmering water; whisk until gelatin has dissolved. Whisk in 3 additional teaspoons of espresso. Cover, and remove from heat.
  3. Put sugar, corn syrup, and 3/4 cup water into a medium saucepan. Cook over medium heat, whisking occasionally, until sugar has dissolved. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Let boil, gently swirling pan occasionally, until mixture registers 126 degrees Celcius. On a candy thermometer (hard-ball stage), 7 to 10 minutes. This, for me, was the only complicated part. If you have a sugar thermometer, it’s not that hard. I actually bought a cheap one from Yuppie Chef to make them but it didn’t arrive in time, so my good friend came over with hers.
  4. Remove from heat; whisk in gelatin mixture.
  5. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Reduce speed to medium-low.
  6. Carefully add hot syrup, pouring it down side of bowl to prevent spattering. Gradually raise speed to high; beat until mixture is cool and stiff peaks form, this takes about 20 minutes.
  7. Pour into prepared baking sheet; immediately smooth top with an offset spatula. Sift cocoa powder over top. Let stand, uncovered, at room temperature until firm, about 3 hours.
  8. To unmold, run a knife around edges; invert onto a piece of parchment. Lightly brush a sharp knife with oil; trim edges, and cut into cubes.
  9. Sift cocoa powder into a small bowl; roll each cube in cocoa powder to coat.



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