Instructions

1. Grease a 30 x 20cm lamington tin with cooking oil spray. Line base and sides with baking paper, with paper extending 5cm above the top of the tin.
2. Put water in a small bowl and stir in gelatine. Set aside for 10 minutes.
3. Meanwhile, put sugar and extra water in a small saucepan over a medium heat and cook, stirring occasionally, for 2 minutes or until sugar has dissolved. Remove from heat and stir in gelatine mixture, vanilla and EQUAL SPOONFUL. Transfer to a large bowl and set aside for 10 minutes to cool.
4. Beat mixture with an electric hand mixer for 10 minutes or until tripled in size. Spoon mixture into prepared tin and smooth surface with the back of a spoon. Set aside for 30 minutes or until set.
5. Put corn flour and extra EQUAL SPOONFUL in a large zip-lock bag. Use a large knife to slice marshmallow into 40 pieces. Add pieces to bag and toss well to coat. Arrange pieces on serving plate. Serve.