Strawberry Marshmallow Recipe

Prepare Strawberries

Wash and hull the fresh strawberries, then chop them into small pieces.

Make Strawberry Filling

In a medium bowl, combine the chopped strawberries, granulated sugar, and lemon juice. Mix well and set aside to macerate for about 30 minutes, allowing the strawberries to release their juices.

Bloom Gelatin

In a small bowl, sprinkle the unflavored gelatin powder over 1/2 cup of cold water. Let it sit for about 5 minutes to bloom.

Make Sugar Syrup

In a saucepan, combine the remaining 1/2 cup of water, granulated sugar, and corn syrup. Cook over medium heat, stirring until the sugar dissolves. Increase the heat and bring to a boil without stirring. Cook until the mixture reaches 240°F (soft ball stage) on a candy thermometer.

Combine Gelatin and Syrup

Once the syrup reaches the desired temperature, remove it from heat. Add the bloomed gelatin and stir until completely dissolved.

Whip Egg Whites

In a large mixing bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually pour in the hot syrup while continuing to beat until the mixture is thick and glossy, about 10 minutes. Add the vanilla extract and mix well.

Layer Strawberry Filling

In a serving dish, layer the prepared strawberry filling evenly at the bottom.

Add Marshmallow Topping

Spread the marshmallow topping over the strawberry filling, smoothing it out with a spatula.

Chill

Refrigerate the assembled dessert for at least 2 hours to allow the marshmallow to set.

Prepare Garnish

Before serving, wash and hull the additional cup of strawberries. Slice them if desired.

Serve

Sprinkle the powdered sugar over the marshmallow topping and garnish with fresh strawberries. Serve chilled.