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1
Drain the juice from the can of cherries into a bowl, add the gelatine leaves and leave to soak until they are soft (about 10 minutes).
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2
Meanwhile, put the egg whites into a separate bowl and whisk with an electric mixer on medium speed until the mix holds a ribbon trail when the mixer is lifted.
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3
At the same time, put the sugar, water and glucose into a saucepan over a medium heat and heat to 127C on a sugar thermometer.
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4
Add the cherry juice and gelatine to the pan of sugar syrup on the heat and stir carefully until the gelatine has dissolved.
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5
This should only take about a minute.
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6
Slowly pour the hot sugar mixture on to the egg whites and continue whisking until all of the sugar has been absorbed.
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7
Continue whisking for a further 5-8 minutes until it looks like a tight, sticky meringue.
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8
Allow the meringue to cool slightly in the bowl, then stir in the poppy seeds and pour the mixture into the greased tray.
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9
Leave to set in the fridge for 3 hours or until firm.
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10
Sprinkle the mallow dust over a board.
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11
Turn the marshmallow out on to the dust and turn to coat, then cut into sixty 2cm cubes.
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12
Eat, toast or mix into a knickerbocker glory.
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13
They only keep for a couple of days, so eat loads quickly!
