Method

• 1.
  Grease and line the base and sides of a 20cm x 30cm rectangular pan with baking paper.
• 2.
  Soak gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze excess water from gelatine, then place in a small heatproof bowl and set over a small pan of simmering water for 2 minutes or until melted. Remove bowl and pan from heat and set aside. Keep bowl over pan.
• 3.
  Place 1 1/2 cups (330g) caster sugar and 2/3 cup (165ml) water in a small saucepan over high heat. Bring to the boil, then cook syrup until it reaches 118°C on a sugar thermometer. Using a stand mixer tted with the whisk attachment, whisk the eggwhites to soft peaks, gradually adding remaining 1 cup (220g) caster sugar until dissolved.
• 4.
  Bring sugar mixture to 127°C, then working quickly, immediately remove from heat and add melted gelatine. With the mixer running, pour syrup mixture down the side of the bowl into eggwhite in a thin steady steam
• 5.
  Continue whisking for 7 minutes or until mixture has cooled. Fold in orange zest and 2 tsp pepperberry. Transfer mixture to prepared tray. Spray a palette knife with oil, then use to smooth surface of marshmallow. Set aside for 2 hours or overnight until set.
• 6.
  Meanwhile, sift icing sugar, corn our, citric acid and bicarb soda into a bowl. Stir through remaining 1 tsp pepperberry.
• 7.
  Once marshmallow is set, carefully peel baking paper away from pan edges and cut into 12 squares. Dust in pepperberry sherbet, then place marshmallow on a skewer and gently toast over a fire.