Dusting Sugar
3 Tbsps Chelsea Icing Sugar
3 Tsps cornflour

Marshmallow
180ml passionfruit juice, strained of seeds (approx. 20 passionfruits)
5 tsps (20g) powdered gelatine
2 1/3 cups (520g) Chelsea Caster Sugar
1 cup (250ml) water
2 egg whites

Lightly grease and line with baking paper a 28cm x 18cm rectangular pan.
Combine Chelsea Icing Sugar and cornflour to create dusting sugar. Use a small amount to dust over rectangular pan.
Combine passionfruit juice and gelatine in a bowl, set aside.
Combine Chelsea Caster Sugar and water in a large saucepan and cook over low heat, stirring until sugar has dissolved. Increase heat to medium and cook a further 5–10 mins or until syrup thickens or reaches 125ºC on the sugar thermometer. Alternatively drop a tiny amount onto a saucer of water. If the syrup hardens immediately, it is ready.
Remove from heat, add passionfruit mixture and stir to dissolve gelatine.
Using an electric stand mixer, beat egg whites and a pinch of salt until soft peaks form. Gradually add hot passionfruit mixture, beating continuously on a medium speed. Mixture will double in size.
Pour into prepared pan and stand at room temperature for 4 hrs or until firm. Using a sharp knife, cut marshmallow into cubes. Roll in extra dusting sugar. Store in airtight container for up to 2 weeks.