Marshmallow Pudding

INGREDIENTS

• 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

DIRECTIONS

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!