Soft, light, and sugar-free: here are our marbled red berry marshmallows in a low-carb version.

INGREDIENTS
For the base:
- 300 ml room temperature water
- 130 g erythritol
- 60 g gelatin powder

For the red berry layer:
- 500 g red fruits
- 30 g gelatin powder
- 120 ml water
- 30 g erythritol, honey or other sweetener to taste

PROCEDURE
Mix the gelatin with 180 ml of water and let it rest.
Pour the remaining 120 ml of water into a small pot, add the erythritol, and bring to a boil, stirring until it reaches about 110°C.
Pour the syrup over the gelatin, stir well, and let it cool slightly.
Whisk for 20 minutes until frothy. Pour into a 20×20 cm baking dish lined with baking paper.
Blend the berries with the chosen sweetener, then heat over low heat until small bubbles form (without boiling).
Remove from the heat, add the softened gelatin, and mix well. Let cool for 10 minutes.
Whip for about 15 minutes, until soft and foamy.
Pour over the base and, using a toothpick, create a marbled effect.
Refrigerate for at least 2 hours.
Cut into cubes and dust with erythritol. Store in the fridge for 4–5 days.

A spectacular yet easy recipe—perfect for a sweet treat without the guilt.