• 3 tbsps CSR Pure Icing Sugar
• 3 tsps cornflour

For the marshmallows:

• 180ml passionfruit juice with the seeds strained out (about 20 passionfruits)
• 5 tsps powdered gelatin
• 2 1/3 cups CSR Caster Sugar
• 1 cup water
• 2 egg whites

What to do:

1. Lightly grease and line with baking paper a 28cm x 18cm rectangular pan.
2. Mix together icing sugar and cornflour to make dusting sugar. Use a small amount to dust over rectangular pan.
3. Mix together passionfruit juice and gelatine in a bowl and set aside.
4. Put caster sugar and water in a large saucepan and cook over low heat, stirring until sugar has dissolved.
5. Turn up the heat to medium and cook for another 5–10 mins or until syrup thickens.
6. Drop a tiny amount of syrup into a saucer of water. If it goes hard right away , it’s ready.
7. Remove from heat, add passionfruit mixture and stir to dissolve gelatine.
8. Use an electric mixer to beat together egg whites and a pinch of salt until soft peaks form.
9. Slowly add hot passionfruit mixture, beating continuously on a medium speed. Mixture will double in size.
10. Pour into prepared pan and stand at room temperature for 4 hrs or until firm.
11. Get your mum or dad to help you use a sharp knife to cut the marshmallow into cubes.
12. Roll them in icing sugar and serve!

Thinking Pink? For raspberry marshmallows, swap the passionfruit juice for a 300g packet of defrosted, strained frozen raspberries.
Tip: Your marshmallows can be stored in airtight container for up to 2 weeks.

* Recipe courtesy of CSR Bake A Difference