Method

• 1.
  For the marshmallow, grease a 20cm x 30cm lamington pan and line with baking paper, leaving some overhanging.
• 2.
  Soak gelatine in a bowl of cold water for 5 minutes to soften. Squeeze excess water from gelatine, then place in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water) for 2 minutes or until melted. Remove pan from heat and set aside, keeping the bowl over the pan.
• 3.
  Place 1 vanilla pod and seeds, 11/2 cups (330g) caster sugar and 2/3 cup (165ml) water or bourbon, if using, in a small pan over high heat. Bring to the boil, then cook for 4-6 minutes or until it reaches 118°C on a sugar thermometer.
• 4.
  Meanwhile, using a stand mixer fitted with the whisk attachment, whisk the eggwhites to soft peaks. Gradually add remaining 1 cup (220g) caster sugar and whisk until dissolved.

• 5.
  Increase syrup temperature to 127°C, then, working quickly, remove from heat and stir in gelatine. Discard vanilla pod. With the motor running, pour syrup into meringue in a thin, steady stream. (If making bourbon version, add remaining 1/4 cup [60ml] bourbon now.) Continue whisking for 7 minutes or until cooled.
• 6.
  Spread into prepared pan. Spray a palette knife with oil, then use to smooth surface. Set aside for 2 hours or overnight to set.
• 7.
  Once the marshmallow is set, peel away baking paper. Place remaining vanilla seeds in a bowl with the icing sugar and cornflour, and rub together using your hands. Using a fine sieve, lightly dust marshmallow with sugar mixture. If cutting into smaller shapes, also dust cut edges.
• 8.
  To make the chocolate brioche, combine yeast, milk and 1 tsp sugar in a measuring jug. Cover and set aside in a warm place for 10 minutes or until frothy.
• 9.
  Place flour, cocoa, eggs, remaining 13/4 tbs sugar and yeast mixture in a stand mixer fitted with the dough hook. Knead for 1 minute on low or until well combined. With the motor running, add the butter, 1 piece at a time, making sure each piece is fully incorporated before adding the next. Increase the speed to medium-high and knead for a further 8 minutes or until the dough is smooth and very elastic. Transfer the dough to a greased bowl, then cover with a clean tea towel and set aside in a warm place for 90 minutes or until doubled in size.
• 10.
  Grease a 30cm x 12cm loaf pan and line with baking paper, leaving a little overhanging. Transfer dough to prepared pan, cover and set aside in a warm place for 1 hour or until nearly doubled in size.
• 11.
  Preheat the oven to 200°C.
• 12.
  Bake brioche for 30 minutes or until a skewer inserted in the centre comes out clean and the base sounds hollow when tapped. Set aside to cool completely, then cut into 12 x 2cm-thick slices.
• 13.
  Melt a little butter in a large frypan over medium-high heat. In batches, cook brioche slices for 1-2 minutes each side or until crisp. Set aside. Repeat with remaining brioche.
• 14.
  Using a sharp knife sprayed with oil, cut the vanilla bean marshmallow in half crossways, reserving half for another use. Cut the remaining marshmallow half into 12 squares.
• 15.
  Place 2 marshmallow squares each on 6 brioche slices. Microwave, 2 at a time, on medium for 30 seconds or until softened, then, using a kitchen blowtorch, toast the marshmallow tops until golden.
• 16.
  Place remaining brioche slices on a clean work surface and spread with the chocolate hazelnut spread and jam. Scatter with chocolate and raspberries, then sandwich with marshmallow-topped brioche slices to serve.