Method

Spray a 12-cm x 24-cm baking tin or an ovenproof dish with non-stick spray.

To make the marshmallow, pour the cold water into the mixing bowl of an electric mixer and soak the gelatine powder for about 5 minutes to allow it to bloom. Place the mixing bowl over a double boiler and allow the gelatine powder to melt. Remove from the heat.

Add the castor sugar and hot black tea. Attach the mixing bowl to the mixer. Using the whisk attachment, beat on high speed for 8–10 minutes until the mixture is thick and shiny.

Scoop half of the marshmallow mixture into the baking tin or ovenproof dish. Sprinkle with the black tea powder, reserving a little for sprinkling on top. Cover with the rest of the marshmallow mixture. Sprinkle the Black Tea powder on top.

Refrigerate until set, about an hour. Remove from the refrigerator and carefully loosen and pull the marshmallow away from the sides. Invert the dish to turn out. The bottom of the marshmallow, which will now be on top, will still be wet. Dust this side liberally with icing sugar, then turn it back over before cutting in to blocks.