Preparation

1. Raspberry juice: Purée the raspberries in a blender or using a foot blender
2. Filter the raspberries through a sieve to get one cup of juice, without seeds.
3. Add the gelatine powder to the raspberry juice and mix together.
4. Sugar syrup: Dissolve the sugar in the water in a pot at high heat, until the candy thermometer reads 110°C (255°F). Remove from the heat immediately. If you don’t have a thermometer, as soon as you can see small bubbles in the syrup, let it boil for about 10 minutes more, until it becomes a golden caramel colour, then remove from the heat.
5. Beaten egg whites: Beat the egg whites with a pinch of salt in a bowl until they become frothy.
6. Final step: Mix the hot sugar syrup with the raspberry juice in a salad bowl, using an electric mixer. When the mixture reaches room temperature, fold in the egg whites and beat until the mixture triples in volume. It must become thick and sticky. Pour the mixture into an approximately 2 cm deep dish and leave it in the refrigerator overnight. The next day, sprinkle it with sugar.

Assembly:

1. Divide the raspberry marshmallow into 14 portions using a round cookie cutter.
2. On each plate, place a portion of the chocolate dipped pistachio biscuit, a portion of marshmallow, and cover with another portion of the pistachio biscuit. Sprinkle with icing sugar.
3. Put the extra marshmallows in a bowl and place it in the middle of the table while you are eating.