This recipe is created by Justine Schofield for our partnership with Everyday Gourmet.
Line a 20 x 20cm cake tin with cling film allowing excess to overhang, lightly grease the cling film with oil spray.
Soak the gelatine in cold water for 2-5 minutes. Attach dessert whisk to the mixer and put the sugar and water into the mixer at 120C on speed 1 for 10 minutes. Mix on speed 9 for 10 minutes without the cap, add the gelatine in the last few minutes.
Pour the marshmallow into the mould then cover with the greased plastic wrap and rest for two hours.
Mix the icing, coconut and cornflour together. Once set, turn out and cut into cubes and then coat in the icing mixture. These marshmallows will keep in an airtight container for a few days.