Marshmallow Pudding

Share on facebook
Share on twitter
Share on linkedin


  • 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


  1. Pour 50ml of boiling, heated water over 2 teaspoons of gelatin powder and let aside.

  2. Beat 2 egg whites in a clean bowl

  3. One spoon at a time, add 50g of caster sugar into the egg whites and mix until well blended.

  4. Add 2 tsp. of vanilla extract

  5. Add the gelatin to the egg whites one spoon at a time, and then beat on low speed to thoroughly incorporate.

  6. Incorporate a few drops of food coloring into the egg mixture. (Amount of food coloring… depends on the shade you want.)

  7. Add a few handfuls of chopped cashews after pouring the egg mixture into a square or rectangular plate.

  8. Repeat the process to create a second layer and place in the refrigerator to cool for 10 to 20 minutes.

  9. Continue steps 1 through 7 until you have used all 8 egg whites to make the four-layer marshmallow pudding.

  10. And Enjoy!

Nethmi Rodrigo

Nethmi Rodrigo

Leave a Replay

Sign up for our Newsletter

Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit

Would love your thoughts, please comment.x