450 g (1 lb) sugar
25 g (1 oz) golden syrup (or corn syrup)
150 ml (1/4 pt) water
30 g (2 tbsp) powdered gelatine
150 ml (1/4 pt) strong Italian coffee
2 egg whites
vanilla essence
icing sugar
cornflour
25 g (1 oz) golden syrup (or corn syrup)
150 ml (1/4 pt) water
30 g (2 tbsp) powdered gelatine
150 ml (1/4 pt) strong Italian coffee
2 egg whites
vanilla essence
icing sugar
cornflour
method
1. Slowly dissolve the sugar, syrup and water in a large, heavy-based pan. Bring to the boil. While the mixture is boiling, dissolve the gelatine in the coffee.
2. Remove the syrup from the heat and slowly add the gelatine, stirring well.
3. Whisk the egg whites until just foaming and pour onto the hot syrup in a thin stream, whisking all the time.
4. Add a few drops of vanilla essence and continue whisking until the mixture is thick and stiff.
5. Pour into a 25 cm (9 in) square loose-bottom cake pan, lined with greased non-stick paper.
6. Leave uncovered overnight and check that the coffee mallow is completely set before removing from the pan and cutting into squares.
7. Roll each piece thoroughly in a mixture of one part cornflour and two parts icing sugar.
2. Remove the syrup from the heat and slowly add the gelatine, stirring well.
3. Whisk the egg whites until just foaming and pour onto the hot syrup in a thin stream, whisking all the time.
4. Add a few drops of vanilla essence and continue whisking until the mixture is thick and stiff.
5. Pour into a 25 cm (9 in) square loose-bottom cake pan, lined with greased non-stick paper.
6. Leave uncovered overnight and check that the coffee mallow is completely set before removing from the pan and cutting into squares.
7. Roll each piece thoroughly in a mixture of one part cornflour and two parts icing sugar.
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