Marshmallow and pistachio delight
You can make this for your dairy-free friends by choosing good-quality chocolate that is free of milk or milk solids.
- Extra icing sugar Sprinkle gelatine over cold water in a saucepan. Add sugar and stir to dissolve. Bring to te boil and boil for eight minutes. Cool.
- Beat egg white until stiff. Fold in icing sugar. Slowly pour in cooled gelatine mixture. Beat until thick. Add pistachio nuts and chocolate and beat to combine.
- Line the base of a 26 x 17cm tin with baking paper. Pour mixture into tin. Leave to set. Turn out on to a board. Using a sharp, cold knife cut into squares. Cut each square into triangles. Roll triangles in extra icing sugar.