Sugar-free Rocky road with raspberries

Start by making the marshmallows. Mix the gelatine powder with 100 ml of cold water and set it aside. Put Finesse and 50 ml of water in a saucepan, then boil over medium heat until the liquid turns from white to clear.

Remove the liquid from the heat and wait until it stops bubbling before adding the gelatin mixture. Stir until the gelatin is dissolved, then transfer it to a mixing bowl or kitchen mixer. Add the vanilla essence and whip on high speed until the mixture becomes white and fluffy, which should take about 5 minutes.

Using a spatula, spread the mixture on a tray lined with cling film (we used a 30 x 20 cm tray). Act quickly, as the mixture solidifies quickly. Let the mixture set for a few hours. Sprinkle some cornflour on a baking sheet and roll the mixture onto it. Cut it up into squares of suitable size and roll each square in cornflour. They will continue to solidify for the next few hours. Cornflour will give them the dry ‘skin’ marshmallows typically have.

You may then arrange the dessert however you like.

We made this in a small, oblong tray and layered it with marshmallows, raspberries, peanuts, and melted chocolate. If you use a smaller tray or a loaf tin, you can create more layers. Alternatively, you can mix everything in a bowl, or spread it out on a platter.