Raspberry Marshmallow Bunnies

Cuteness alert! With a fresh raspberry flavour cutting through the sugary sweetness of marshmallow, these adorable little bunnies will have everyone hopping back for more.

Ingredients

1 tablespoon powdered gelatine

250 g sugar

1/3 cup (80 ml) water

1 tablespoon glucose syrup

1 large egg white 1/ 2 teaspoon vanilla bean extract

Raspberry syrup

125 g punnet Driscoll's raspberries

1 tablespoon sugar

1 teaspoon lemon juice

1 1/2 tablespoons water

Dusting powder

1/2 cup (75 g) icing sugar

1/2 cup (75 g) cornflour

  • Serves 12
  • Dessert

Method

Lightly grease a 20 x 30 x 3.5 cm lamington tray.

To prepare the dusting powder, sift the icing sugar and cornflour together into a medium bowl. Dust an even layer of powder over the base and sides of the prepared tray. Set the remaining dusting powder aside.

To prepare the raspberry syrup, place the raspberries, sugar and lemon juice in a small saucepan, set over low heat. Simmer for 3 minutes or until sugar dissolves and berries become pulpy. Pass through a fine mesh sieve. Set 2 tablespoons of the raspberry syrup aside in a small bowl. Pour the remaining syrup into a wide shallow bowl. Add the water and stir to combine.

Sprinkle the gelatine in an even layer over the top of the watered down syrup. Set aside for 5 minutes, to bloom (dissolve).

Meanwhile place the sugar, water and glucose in a heavy-based medium saucepan, set over low heat, stirring occasionally, until sugar dissolves. Increase the heat to medium and bring to a rolling boil. Gently boil for 4 minutes, or until syrup reaches ‘hard ball’ stage and reads 130 °C when tested with a sugar thermometer. To test for ‘hard-ball’ stage without using a sugar thermometer; drop a small amount of syrup into cold water, when ready it should be able to shape into a firm ball using your fingertips.

Remove sugar syrup from the heat and stir in the raspberry and gelatine mixture. Set aside.

Using an electric mixer, beat the egg white until stiff peaks form.

Whilst continuously beating on low speed, gradually pour the hot sugar syrup down the sides of the bowl into the egg white. Take care, pouring slowly, to ensure the hot syrup doesn’t spit up. Once incorporated, increase the speed to medium-high and mix for 10 minutes, or until very thick and glossy. Add the vanilla and mix to combine. Fold through the remaining raspberry syrup to create a swirl pattern.

Pour into the prepared pan. Using a lightly oiled spatula, spread to make an even layer.

Dust the surface with dusting powder. Set aside at room temperature for 2 hours, up to overnight, until set firm but still springy to the touch.

Line a large baking tray with baking paper.

Using a 10 x 5 cm bunny shaped cookie cutter dipped in dusting powder, stamp out shapes. Re-dip the cutter in dusting powder between each stamp, to help prevent sticking. Arrange onto the prepared tray. Dust with additional powder and toss to coat the sides and prevent sticking.

Store in an airtight container in a cool, dry place for up to 1 week. 

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