Raspberry Marshmallows Lamingtons: A Sweet Celebration for Australia Day

For Australia Day, I want to share with you a Raspberry Marshmallow Lamington recipe that’s as festive as it is delicious. Twelve years ago, I moved to Australia after meeting my Aussie husband, Shane, in a West Hollywood bar. One of the first Aussie sweets I discovered was lamingtons, and they’ve been my favourite ever since, especially raspberry lamingtons.

I just love the tangy raspberry, sweet coconut, and soft texture that inspired me to create a marshmallow version. If you’re looking for a gluten-free twist on this classic treat, this recipe will wow your guests at any Australia Day celebration.

We’re going to start by making a basic vanilla marshmallow. Here’s what you’ll need:

Ingredients

Marshmallow Base

Marshmallow Syrup: 500g sugar, 300ml tap water

Gelatin Mixture: 30g gelatin powder (click here to view Cloud Bloom, a gelatin powder formulated by Cloud Theory specifically for marshmallow making) 

1 teaspoon vanilla extract

Raspberry Glaze

2 teaspoons gelatin powder

1 cup (200g) sugar

1 1/4 cup water, divided

280g frozen raspberries

2 cups (250g) powder sugar

1/4 teaspoon red food colouring (optional)

Coating

Desiccated coconut

Equipment

Stand mixer with whisk attachment

Saucepan

Candy thermometer

20x20x5 cm baking pan

Non-stick cooking spray

How to Make the Marshmallow Base

Step 1: Cook the Marshmallow Syrup

In a medium saucepan, combine 500g sugar and 300ml tap water. Stir well, then heat the mixture over medium-high heat until it reaches 115°C (240°F).

Step 2: Prepare the Gelatin Mixture

In a stand mixer, dissolve all the gelatin powder into 150ml boiling water. Mix thoroughly until all the gelatin crystals are fully dissolved. Let it sit while you wait for your sugar syrup to reach 115°C (240°F).

Step 3: Mix the Gelatin

After waiting 5 mins for the gelatin to bloom, beat on the highest speed for about 5 minutes. The mixture should become frothy and double in volume as it mixes.

Step 4: Combine Sugar and Gelatin

Once the sugar syrup is ready, slowly pour the hot syrup into the frothy gelatin mixture while the mixer is running on high speed. Continue mixing for 3-5 minutes until the mixture reaches the consistency of lightly whipped cream. At this point, you can add vanilla bean paste for some extra flavour or leave it as is. (Note* - it's okay for you to turn off your gelatin mix in the mixer when it doubles in volume while you wait for the sugar syrup to reach temperature). 

Oil your tray really well, including the sides. Pour your batter into the prepared tray and tap it a few times on the benchtop to ensure it’s nice and flat. Let your marshmallow set for up to 5 hours at room temperature.

How to Make the Raspberry Glaze

Step 7: Prepare the Glaze

In a small dish, sprinkle the gelatin over the top of 1/4 cup of boiling water and allow it to soften for 5 minutes.

Set a small saucepan over medium-high heat and heat the remaining 1 cup of water and sugar, stirring until the sugar dissolves. Add the raspberries and cook for 5-8 minutes.

Pour the mixture into a fine-mesh strainer set over a bowl and strain the mixture, pressing down to remove as much liquid as possible. Discard the residue in the strainer.

 Whisk the gelatin into the raspberry mixture.

Add the powder sugar into the raspberry syrup bowl, and whisk together until smooth. Whisk in the red food colouring if using. Transfer to the refrigerator for 15-20 minutes until it is slightly thickened. (Note* - if you want to leave it in the fridge for the 5 hours that they marshmallow is setting, that is fine to do, but the mixture will turn into a jelly. Just warm in the microwave for about 2 minute, stir well and put it back into the fridge for 10 mins to help thicken it up again). 

Assembly

Step 8: Cut the Marshmallow

Remove your set marshmallow from the tray by tracing your fingers around the edges to loosen it. Lift it out and place the oiled bottom side down onto a clean cutting board. Using a ruler, mark every 5 cm on all sides of the marshmallow slab to guide your cuts. Dip a large, long knife into boiling hot water and cut along the marks to create 16 pieces.

Step 9: Coat the Marshmallow

Set up a 2-bowl dredging system, with the raspberry mixture in one bowl and the coconut in the other bowl. Holding a marshmallow square with a fork, spoon raspberry glaze over the marshmallow, turning to coat it completely and letting the excess drip back into the bowl. Then, spoon coconut over all sides of the marshmallow. Place it on a tray or plate.

Step 10: Set the Coated Marshmallows

When all the marshmallow squares have been coated with glaze and coconut, place them in the refrigerator for 20-30 minutes to set.

Enjoy Your Creation

And there you have it! These Raspberry Lamington Marshmallows are a delightful, fun, and gluten-free way to enjoy the flavours of a classic Aussie treat. Perfect for sharing on Australia Day or whenever you’re craving something special.

If you give this recipe a try, I’d love to see your creations! Share them on Instagram and tag us at @CloudTheory. Happy Australia Day, and happy marshmallow making!