- 8 tsp. Gelatin powder
- 200g caster sugar
- 4 tsp. of vanilla extract
- 200 ml of boiling water
- 8 egg whites
- 50 g of cashew nuts
- Food colouring to your choice
Pour 50ml of boiling, heated water over 2 teaspoons of gelatin powder and let aside.
Beat 2 egg whites in a clean bowl
One spoon at a time, add 50g of caster sugar into the egg whites and mix until well blended.
Add 2 tsp. of vanilla extract
Add the gelatin to the egg whites one spoon at a time, and then beat on low speed to thoroughly incorporate.
Incorporate a few drops of food coloring into the egg mixture. (Amount of food coloring… depends on the shade you want.)
Add a few handfuls of chopped cashews after pouring the egg mixture into a square or rectangular plate.
Repeat the process to create a second layer and place in the refrigerator to cool for 10 to 20 minutes.
Continue steps 1 through 7 until you have used all 8 egg whites to make the four-layer marshmallow pudding.