How to make Christmas coconut marshmallows?

Dissolve the powdered gelatine in 6 tablespoons of water. Stir and set aside.

For the Italian meringue, place the egg whites in a mixer bowl and beat until stiff. Then, for the caramel, place 1/4 cup of water and the sugar in a saucepan and cook at 150°C.

Turn on the mixer at maximum speed and pour the caramel over the edge.

While the meringue is hot, add the gelatine. Continue beating until it thickens. Then, add the vanilla essence and the coconut essence.

Place the mixture in a baking tin lined with baking paper and leave to set for 2 hours.

Mix the cornflour and icing sugar and sprinkle on a cutting board. Then, unmold the marshmallows and cut them on the cutting board with a knife dusted with the cornflour and sugar mixture.

Coat the marshmallows with the mixture and then dip them halfway into the white chocolate.

Meanwhile, toast the coconut in the oven at 180°C for 10 minutes.

Place the chocolate-coated marshmallows and coconut on a lined baking tray. Let stand and serve.