- 1 packet Jellyologist Classic Raspberry Jelly Mix
- 1/2 cup cold water
- 1 1/2 cups white marshmallows (cut into quarters)

- Prepare a 25x25cm slice tin with baking paper
- Add jelly mix and water to a microwave proof bowl
- Heat on high for 1 minute, stir and check if crystals have dissolved, if not heat for a further 10 seconds
- Add marshmallows and stir lightly into jelly
- Heat for 15-30 seconds (only until marshmallows just begin to puff up*)
- Whisk quickly until marshmallows has completely dissolved
- Pour into prepared slice tin and set in fridge for an hour
- Check if set by pulling mix carefully away from one side of the tin to see if it will come away cleanly
- Gently lift the set mixture onto a clean dry surace, marshmallow side up
- Gently roll the jelly tightly using the fingers of both your hands, as evenly as possible
- Put the roll seam side down on the bench
- Using a clean piece of cotton thread** (about 20cm long), slide the cotton underneath the roll about 3cm from the end and cross it over at the top of the roll, pulling the cotton tight until it cuts through the rollup
- Continue to do this every 3cm down the roll until you have completely sliced through it
- Keep in the fridge until ready to serve

- *Do not heat the marshmallow too much, only until it just starts to puff up, keep a close eye on it as it cooks!
- ** You can also cut with a knife but the cotton method gives a very clean cut without sticking