• Begin by lining the baking tin with cling film and greasing this with some unflavoured oil. Set aside.
• Soak your gelatine in ½ cup water for 10 minutes to soften or bloom.
• Meanwhile, using an electric mixer fitted with a whisk attachment, beat your egg whites to soft peaks and set aside.
• In a saucepan, mix together sugar, remaining water and liquid glucose. Stir together and heat over a medium heat until the sugar has dissolved. Then continue cooking over a medium high heat until the sugar syrup reaches 265°F (130C) on a sugar thermometer.
• Once the syrup has reached temperature, remove and add your soaked gelatine (along with the soaking liquid). Be careful because the mixture will bubble up initially before settling. Stir until the gelatine is dissolved and the syrup is smooth.
• Return to whisking the egg whites on a medium-high setting until the peaks begin stiffening. Slowly pour the syrup in down the side of the bowl while continuing to whisk and beat on medium-high until thick, glossy and cool (about 10 minutes). About halfway through (so after 5-6 minutes) add in a teaspoon of pumpkin spice mix.
• While the marshmallow is mixing, combine the powdered sugar, cornflour and remaining teaspoon of pumpkin spice mix. Use about a third of this to dust the bottom and sides of the lined baking tin.
• When the marshmallow is ready, pour this into the dusted tin and smooth out. Allow this to set at room temperature for about 2 hours until set.
• After 2 hours, dust the top with another third of your cornflour mixture and turn out onto a piece of parchment paper. Remove the cling film and slice into cubes with an oiled sharp knife. Dredge each cube in the spice cornflour mixture.

Instructions for S'mores serving suggestion

• To make the s'mores - skewer a marshmallow and toast this over an open flame or embers. Sandwich with two Lotus Biscoff biscuits and some chocolate.