In a medium mixing bowl, whisk the eggs to stiff peaks and set aside.

Add boiling water to the gelatine whisk until fully dissolved, and let it sit until you need it.

Take a pot and add granulated sugar along with sugar syrup and cold water and let it boil.

Using the Thermometer check the temperature, it needs to go up and reach 127c (hard ball stage). Once it reaches the desired temperature, turn off the heat and add 1 tbsp of the gelatine mixture, and whisk.

Add the rest of the gelatine, and mix well. Then fold in the egg whites, but make sure that the mixture is not hot (it can be warm) as it can cook the egg whites.

Using an electric mixer, mix the mixture for about 10 minutes and it should double in size and have the consistency of double whipped cream.

Add either strawberry puree, or a drop of strawberry essence and if you wish, a drop of pink food colouring.

Lightly grease a square baking tin (9x9inch) and do this beforehand as you have to work quickly before the mallow sets (you can also line the pan with parchment paper instead).

Pour the mixture into the pan, cover it and let it sit (for at least 6 hours or overnight).

Carefully remove the mallow from the pan, and cut it into squares.

You will notice that the mallow is sticky, coat the sticky sides with a mixture of caster sugar and corn starch 1:1. Store in an airtight container.