Soak the gelatine sheets in warm water for 5 minutes. Drain before use.

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 raspberries, sugar, lemon juice and water into the Cooking Chef bowl, fit the splashguard.

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 sugar, egg whites, water and lemon juice to the bowl, fit the splashguard.

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

Mix on speed 6 for 2 minutes.

Add the soaked drained gelatine into the Cooking Chef bowl, fit the splashguard.

Mix on speed 6 for 5 minutes.

Remove the Stir Tool and Whisk Tool.

Add raspberries into the Cooking Chef bowl, fit the splashguard.

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 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 coated and shake off any excess powder.

Serve