Two Melbourne sweetmakers infuse icing-sugar-dredged marshmallow with gorgeous flavours like espresso, lemon and raspberry. It looks so beautiful… and soft as a feather!

This ancient confectionery item was once made with the sap of the root of the marsh mallow (Althea Officinalis) – a traditional medicinal herb. Nowadays though it’s made with gelatin, corn syrup, sugar and of course, egg whites.

The mixture is beaten to a soft, fluffy texture and left to set before being dredged with icing sugar.

At Melbourne’s ‘Little Bertha’ kitchen, Natalie Paull and Cass Godden infuse their marshmallow “pillows” with modern flavours like chocolate, espresso, lemon, raspberry and vanilla. They just look so beautiful… and soft as a feather!