Step 1

Wash and dry egg. Reserve 2 tablespoons icing sugar. Arrange remaining icing sugar in a 5cm-deep, 23cm x 29cm (base) baking dish. Smooth surface. Press egg halfway into sugar to form an egg-shaped indent. Repeat to form 15 indents, leaving 2.5cm between each indent.

Step 2

Combine caster sugar and 1/3 cup cold water in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar dissolves. Add gelatine to caster sugar mixture. Simmer, stirring, for 1 to 2 minutes or until gelatine dissolves. Transfer to a bowl. Allow to cool for 10 minutes.

Step 3

Using an electric mixer, beat mixture on high speed for 8 minutes or until white and very thick. Add vanilla and red food colouring. Beat for 1 to 2 minutes or until mixture is pale pink.

Step 4

Working quickly, spoon 1 rounded tablespoon of mixture into each of the 15 indents. Smooth tops. Refrigerate for 1 hour or until set (tops will still be slightly sticky to the touch). Dust marshmallow eggs with reserved icing sugar, gently remove shaking off excess icing sugar.

Step 5

Line a baking tray with baking paper. Place chocolate in a microwave-safe bowl. Microwave, uncovered, on medium (50%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth.

Step 6

Using a fork, dip each marshmallow egg into chocolate, shaking off excess. Place on tray. Refrigerate until set. Serve.