Introduction

Homemade raspberry-passionfruit marshmallows are delightfully fluffy and soft, bursting with a perfect blend of tart and sweet flavors. These egg-free treats are surprisingly easy to make and far tastier than store-bought versions. If you love a little fruity twist in your sweets, this recipe is sure to impress.

A white ceramic pedestal bowl holds a pile of soft square marshmallows, each showing two layers—one pale pink on top and one creamy white on the bottom—giving a fluffy, powdery texture. The bowl sits on a soft white cloth with gentle folds, and the background is a white marbled texture, making the pastel colors stand out clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120g sugar (for each flavor)

80g glucose syrup (per flavor, e.g., Sosa)

50g water (per flavor)

12g gelatine (per flavor)

2g citric acid, diluted in ½ tsp water or lemon juice (per flavor)

35g passionfruit puree 100% (Boiron)

20g water (for passionfruit puree)

35g raspberry puree 100% (Boiron)

20g water (for raspberry puree)

Sunflower oil (for oiling the frame)

Cornstarch (for coating)

Instructions

Step 1: Soak the gelatine sheets for the passionfruit marshmallows in ice-cold water until soft.

Step 2: In a medium saucepan, combine 120g sugar, 80g glucose syrup, and 50g water. Set aside until ready to boil.

Step 3: Once gelatine is soaked, squeeze out excess water and place it in the bowl of a stand mixer.

Step 4: In another pan, bring 35g passionfruit puree and 20g water to a boil. Pour this hot mixture over the gelatine and let dissolve for about 1 minute.

Step 5: Heat the sugar syrup from Step 2 over medium-high heat until it reaches 118°C, monitoring with a candy thermometer.

Step 6: When syrup reaches about 110°C, start whipping the gelatine and puree mixture on high speed to build volume.

Step 7: At 118°C, remove syrup from heat and slowly pour it in a steady stream into the whipping gelatine mixture. Continue whipping on high speed.

Step 8: Whip for 10-15 minutes until the mixture is thick, glossy, and foamy. Avoid overwhipping for easy spreading.

Step 9: Pour the passionfruit marshmallow into a lightly oiled metal frame (about 18.5 x 18.5 cm), spreading evenly with a palette knife. Set aside.

Step 10: Repeat the same process with the raspberry ingredients to make raspberry marshmallows.

Step 11: Pour the freshly whipped raspberry marshmallow directly over the set passionfruit layer and spread gently. Flatten with the palette knife and let rest overnight.

Step 12: Before cutting, dust the top with cornstarch and rub to coat. This prevents sticking.

Step 13: Cut into 3.5 x 3.5 cm cubes, toss in cornstarch again, and shake off excess.

Tips & Variations

Use a candy thermometer for accurate syrup temperature to get perfect marshmallow texture.

Try other fruit purees like strawberry or mango for different flavor combinations.

Coat the marshmallows in powdered sugar or shredded coconut instead of cornstarch for variation.

If you don’t have a stand mixer, a hand mixer with a strong motor will work, but mixing will take longer.

FAQs

Can I make these marshmallows without gelatin?

Gelatin is key for the fluffy texture of marshmallows, but you can try substitutes like agar-agar; however, the texture and setting time may differ significantly.

How do I prevent marshmallows from sticking together?

Coating the marshmallows lightly with cornstarch before and after cutting helps prevent sticking. Also, store them in a dry, airtight container at room temperature.