Marshmallow rolls

For the marshmallows: warm the sugar, water and glucose over a low heat until the sugar has dissolved. Place a sugar thermometer in the pan and bring the mixture to the boil – do not stir. Once the thermometer reads 120C, start whisking the egg whites at full speed in the bowl of an electric mixer until stiff. Do not leave the boiling sugar unattended.

Once the sugar reaches the ‘hard ball stage’ (127C on the thermometer), remove the pan from the heat. Squeeze out any excess water from the gelatine and add the gelatine to the pan.

Gradually and gently pour the sugar mixture into the egg whites, whisking constantly. Add the orange flower water and continue whisking to a fluffy, light consistency.

Grease a shallow tray (about 1-2cm high) with oil and pour in the marshmallow mixture. Gently shake the tray from side to side to help the mixture spread. Smooth the top and leave in a cool place to set.

Once cooled, lightly dust the marshmallow with a mixture of cornflour and icing sugar. Using a cookie cutter (also dusted with the cornflour and icing sugar mixture), cut out 12 discs the same size as the digestive biscuits.

Place a digestive biscuit on a serving plate, spread with a little raspberry jam and place a marshmallow disc on top. Repeat to make three layers. If desired you can briefly brown the edges and top of the stacked marshmallows with a mini blow-torch until caramelised. Make another three stacks with the remaining marshmallows and biscuits.

For the sauce: heat the milk and cream together to scalding point. Add the dark chocolate and stir until the chocolate has melted.

Drizzle the chocolate sauce over each marshmallow stack and serve.