Delicious recipe, a homemade bird's milk, the ultra-soft marshmallow dessert

For the Marshmallow:         

• 6 raw egg whites - amounting to approximately 7 ounces
• 3/4 cup of granulated sugar
• 2 tablespoons of lemon juice
• 2 drops of cream flavoring
• 2 tablespoons of gelatin
• 1/2 cup of boiling water

For the Chocolate Coating:

• 4 tablespoons of cocoa
• 2 tablespoons of butter
• 2 tablespoons of sugar
• 7 tablespoons of 30% fat cream
• A flat tablespoon of gelatin
• Approximately 1.7 fl oz of boiling water

Here are the steps:

• Begin by preparing the coating
• Combine cream, butter, cocoa, and sugar in a pot
• Heat the mixture using medium power, stirring continuously
• Place gelatin in a small bowl and add a bit of boiling water
• Stir the mixture until the gelatin is completely dissolved
• Combine the hot gelatin with the pot mixture and stir
• Set the coating aside and begin the marshmallow preparation
• Stir two tablespoons of gelatin into boiling water until completely dissolved, then set aside to cool
• Separate the egg whites from the yolks (the yolks will not be used)
• Gradually beat the egg whites using a mixer
• Slowly incorporate sugar (one tablespoon each round)
• Once you've beaten the whites, add the lemon juice and cream flavoring
• Combine everything and add the cooled gelatin
• Mix the mass briefly at minimal rotations
• Line a rectangular baking tray with baking paper
• Transfer the mixture onto the tray
• Spread the chocolate coating over the marshmallow
• Refrigerate the bird's milk until it is completely set
• If you'd like more chocolate, add a bit to the bottom before adding the marshmallow mixture to the tray