Make up one batch of marshmallows as usual.

Add 1/2 teaspoon raspberry flavouring.

Whisk until well incorporated. Taste the mix to see if it needs more flavouring.

Scoop the raspberry marshmallow into your desired dish and leave to set as usual.

Once the slab is set and you've cut it into pieces and dusted them with starch, it's time to have some fun with chocolate!

In a metal bowl put 1 cup of vegan dark chocolate drops and sit it over a pot of water on the stove. Melt the chocolate slowly, and take it off the heat while there are still a few unmelted pieces in there (even once it's off the stove, it'll keep heating from the hot water in the pan).

Place generous dobs of chocolate on top of each marshmallow, topping each one with a few pieces of dried raspberries. This is a perfect time for you to be creative with designs.

Tip: Gently push the raspberries down a little as this will help set them into the chocolate.

Make up one batch of marshmallows as usual.

Scoop approximately half of the mix into the dish you want to set them in, and smooth out the top.

To the rest of the mix still in the bowl, add 1/4 teaspoon mint flavouring and a few drops of green colouring.

Whisk until well incorporated. Taste the mix to see if it needs more flavouring, and add more colouring if you wish, until you get the desired tone. Remember that the end result will have a coating of starch, so make the colour somewhat stronger than you actually want. (As you'll see in the photos, my green was a little too subtle.)

Scoop the mint marshmallow on top of the vanilla, smooth out, and leave to set as usual.

Once the slab is set and you've cut it into pieces and dusted them with starch, it's time to add some chocolate (not strictly necessary, I suppose, but it does go really well with the mint).

I put 1 cup of vegan dark chocolate drops in a metal bowl and sat it over a pot of water on the stove. Melt the chocolate slowly, and take it off the heat while there are still a few unmelted pieces in there (even once it's off the stove, it'll keep heating from the hot water in the pan).

You can put as much or as little chocolate on your marshies as you like. Personally, I think coating the whole thing in chocolate is too much. I like painting the base with a thin layer of chocolate, setting it choc-side-down on baking paper and then dripping or flicking chocolate (just off a dessert spoon works fine) across the top.

Make 1 batch meringue as per the instructions on the pack.

At the end of the recipe, add 1 teaspoon vanilla essence, 2 tablespoons of cocoa and half a cup of ground almonds.

Stir in by hand and bake as usual.

Make two huge meringue cookies and allow to cool.

Make a very thick corn flour-based custard using non-dairy milk (two or three times as much thickener as usual) and spread it on one of the meringues.

1. Whip together:

1/4 cup raspberry juice (I pureed 1 cup of frozen raspberries and then put the pulp in a cloth and squeezed the juice out - it was slightly less than 1/4 cup, so I just added a little water)

2T sachet A Meringue Cookie Mix

2. Gradually add:

2 1/2t sachet B Meringue Cookie Mix