BLOOM THE GELATINE: If using sheet gelatine, soak the sheets in a bowl of cold water for 5 minutes before starting the recipe.

PREPARE: Spread the flour evenly over the base of a large, shallow sided dish or oven tray. Use the egg to make deep impressions in the flour spaced about 3cm / 1.5 in. apart. If the impressions crack or have a little avalanche, just press the egg gently back in to reshape it.

MAKE THE SYRUP: Whisk the sugar and powdered gelatine together, then add to a large, deep-sided saucepan. Pour in 225ml of cold water, then bring to a boil, stirring often to make sure the sugar and gelatine are dissolved. If using gelatine sheets, squeeze the liquid out of each and add them to the warm syrup one by one. Be sure to use a large saucepan as the mixture can foam up.

SIMMER THE SYRUP: When the mixture is at a full, rolling boil, turn the heat down and simmer for 8 minutes. Remove from the heat and allow to cool for 2 minutes.

WHISK THE SYRUP: Prepare a hand mixer and a heatproof bowl. It’s a good idea to place the bowl on a folded dishcloth for stability. When the syrup has cooled pour it into the bowl. Beat on high speed (increasing the speed gradually to avoid splashes) for 3 minutes until light and fluffy.

ADD THE FLAVOUR: Add the powdered sugar and vanilla extract and beat for a further 2 minutes until well combined. Moving quickly, pour the marshmallow into the egg forms. It doesn’t matter if a little runs between them as you can trim them later.

ALLOW TO SET: Allow the marshmallow to set for 30 minutes to 1 hour. When set, gently flip the marshmallows over in the flour to coat the sticky side, then brush off the excess flour. Use a pair of scissors to trim the drips away, and line a tray with baking paper.

MELT THE CHOCOLATE: In a heatproof bowl, melt 100g of the dark chocolate in 20-second bursts in the microwave, stirring well between each burst. When the chocolate has just melted, stir in the remaining dark chocolate and coconut oil or shortening and stir well, the residual heat should melt it all together.

DIP THE EGGS: Dip the eggs one by one in the chocolate, turning to coat. You can use a spoon or fork to do this but it is honestly easier just to use your fingers. Place on the prepared tray and allow to set - this takes some time but you can speed it up by transferring the tray to the fridge.

DECORATE: To decorate, melt the milk chocolate and drizzle over. Crumble over freeze-dried raspberries. If you like, you can melt a little chocolate and stick the halves together to make 3D Easter eggs. Store in an airtight container when fully cooled and set.