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Blueberry Swirl Marshmallow Recipe by Cove Cake Design

I have recently discovered the delights of homemade marshmallow. Far removed from the somewhat chewy shop-bought variety, these melt-in-your-mouth little pillows of sweetness carry a childhood nostalgia and sense of fun. The flavour possibilities are endless, from fruity concoctions to more adult alcoholic delights. My favourite are these blueberry swirl marshmallows, with the contrast of the blueberries providing a stunning visual appeal. What’s not to love!’


For the marshmallow
455g caster sugar
1 tbsp golden syrup
2x12g sachets powdered gelatine
2 egg whites
1 tsp vanilla bean paste

For the blueberry compote swirl

100g blueberries
100g caster sugar

For coating the marshmallow

75g icing sugar
75g cornflour


1. To make the blueberry compote, place the blueberries and sugar in a small saucepan, bring to a simmer stirring regularly. Simmer for 6-7mins until thick. Set aside until ready to swirl the marshmallow.
2. To make the marshmallow, grease and line a 20x30cm baking tin with baking parchment. Sift together the icing sugar and cornflour for the coating and sieve a little over the parchment.
3. Heat the caster sugar and liquid glucose in a saucepan with 200ml cold water. Use a pastry brush dipped in water to brush down any sugar granules from sides. Tilt pan from side to side to ensure even heating.
4. Meanwhile soak the gelatine in 140ml cold water.
5.When the sugar syrup reaches 110°C (use a sugar thermometer) start whipping the egg whites until stiff peaks form.
6. When the sugar syrup reaches 127°C remove from the heat and stir in the gelatin with a wooden spoon. Take care as it will bubble and spit.
7. Slowly add the hot syrup to the egg whites and whisk continuously on full speed until glossy and thick and tripled in size (approx. 5-10mins)
8. Add the vanilla extract and whip for a few seconds to mix.
9. Pour the marshmallow into the prepared tin. Dot the blueberry compote over the top and swirl using a knife or skewer.
10. Leave to set for at least 2 hours.
11. When set, turn the marshmallow out onto greaseproof paper lightly dusted with the icing sugar/cornflour mix. Cut the marshmallow into squares using a sharp knife. Toss lightly in the icing sugar/cornflour coating and store in an airtight container.


Suzanne Brady Cake Cove Design Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.

From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.

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