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, 1 1/2 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.
  For the rocky road, 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 rectangles and place on a flameproof tray. Using a kitchen blowtorch, lightly toast until golden. Transfer tray to the freezer and freeze until required.
• 9.
  Grease a 20cm x 30cm lamington pan and line with baking paper, leaving some overhanging.
• 10.
  Place milk and dark chocolates in separate heatproof bowls. Add butter to dark chocolate. Place both bowls over separate saucepans of gently simmering water (don’t let the bowls touch the water). Stir for 4 minutes or until melted and smooth. Remove pans from heat, setting aside dark chocolate mixture until needed. Pour melted milk chocolate into prepared pan and chill for 30 minutes or until just set.
• 11.
  When set, pour dark chocolate mixture over milk chocolate layer. Press marshmallows gently into the mixture and scatter with almonds, pressing some beneath the surface. Scatter with black salt flakes, then chill for at least 6 hours or overnight to set.
• 12.
  To make the chocolate bourbon sauce, combine bourbon, icing sugar and cocoa with 2 tbs water in a bowl. Stir until smooth.
• 13.
  When ready to serve, remove rocky road from fridge and drizzle with sauce. Scatter with extra salt flakes and cut into slices.