Soak and drain the gelatine sheet.

Lift the Cooking Chef head and fit the heat shield.

Fit the Stir tool to the machine.

Grease the square tin and line with plastic wrap.

Attach the Cooking Chef bowl to the machine and fit the Stir assist clip.

Add Ingredients 1 (raspberries, sugar, lemon juice, water) into the Cooking Chef bowl, fit the splash guard.

Cook at 120ºC, speed Stir 1 for 5 minutes.

Strain the fruit into the small bowl.

Leave to cool.

Retrieve, clean the Cooking Chef bowl, fit the Stir Tool and Whisk Tool.

Add Ingredients 2 (sugar, egg whites, water, lemon juice) to the bowl, fit the splash guard.

Cook at 85ºC, on speed 6 for 6 minutes.

Mix on speed 6 for 2 minutes.

Add Ingredients 3 (gelatine) into the Cooking Chef bowl, fit the splash guard.

Mix on speed 6 for 5 minutes.

Remove the Stir tool and Whisk tool.

Add Ingredients 4 (raspberries) into the Cooking Chef bowl, fit the splash guard.

Transfer the raspberry purée to the bowl.

Using a spatula, gently fold in the raspberry purée until marbled but not fully combined.

Carefully transfer contents of the Cooking Chef bowl to the square tin.

Spread the mixture evenly.

Cover with a sheet of parchment paper.

Leave to cool for about 3 hours.

Add Ingredients 5 (cornflour, icing sugar) into the medium bowl.

Mix until combined.

Lightly dust a cutting board with a little of the cornflour mixture.

Carefully remove the parchment paper from the marshmallow.

Turn out the contents of the square tin onto the cutting board.

Carefully remove the plastic wrap from the marshmallow.

Lightly dust the marshmallow with some of the cornflour mixture.

Cut the marshmallow into squares.

Transfer contents of the cutting board to the cornflour mixture.

Mix until coared and shake off any excess powder.

Serve.