Marshmallow Sky on Chocolate Clouds

Prepare the pan. Choose a square pan measuring about 24x24 cm. To easily remove the finished cake, line the bottom and sides with parchment paper. Cut one piece of paper for the bottom and two long strips for the sides, so that they extend above the edge of the pan - these will serve as 'handles' for lifting the cake out.

On the bottom of the prepared dish, arrange the Delicje cookies, one next to the other, with the jelly side facing up. Try to place them as tightly as possible to create a uniform layer. If there are gaps, you can fill them with crushed pieces of cookies.

Prepare the gelatin. Pour 125 ml of very cold water into a small bowl. Evenly sprinkle 25 g of powdered gelatin over the surface of the water. Do not stir immediately. Set aside for about 10 minutes. During this time, the gelatin will absorb the water and swell, turning into a spongy mass. This is a key process called 'blooming'.

Dissolve the swollen gelatin. Place the bowl with the gelatin over a pot with a small amount of boiling water (a double boiler) and stir until all the gelatin is dissolved and becomes liquid and clear. You can also heat it in the microwave using short intervals (10-15 seconds) and stirring in between. Be careful not to boil the gelatin, as it will lose its gelling properties. Set aside to cool slightly.

In a large, chilled bowl, place 500 ml of cold heavy cream (36%). Use a mixer with whisk attachments and start whipping on medium speed. When the cream begins to thicken, increase the speed to maximum. Whip until a thick, stiff cream forms that holds its shape. When the beaters are removed, distinct, non-falling 'peaks' should remain on the surface.

Slowly pour the entire contents of the can of sweetened condensed milk and add a teaspoon of vanilla extract into the whipped cream in a thin stream. Using a large spatula or a whisk, very gently combine the ingredients, making slow, circular motions from the bottom of the bowl upwards. The goal is to retain as much air in the cream as possible. Mix only until the ingredients are combined into a uniform mass.

Now the most important moment: adding the gelatin. To the slightly cooled, liquid gelatin in a bowl, add 2-3 large tablespoons of the prepared cream mixture. Whisk vigorously until a uniform consistency is achieved. This process is called 'tempering' the gelatin and prevents lumps from forming. Then, pour the prepared mixture in a thin stream into the main bowl with the mixture, while gently but efficiently mixing everything with a spatula until fully combined.

Immediately pour the finished, uniform marshmallow mixture onto the cookie base in the prepared mold. Act quickly, as the gelatin begins to set. Smooth the surface with a spatula or the back of a spoon to make it even and level.

Place the dessert mold in the refrigerator for at least 3-4 hours, preferably overnight. During this time, the mousse must set completely. To check if it is ready, gently touch its surface with your finger – it should be springy and not sticky.

Once the mousse has set, prepare the glaze. Break the chocolate into small pieces and place them in a heatproof bowl. In a small saucepan, heat 200 ml of 30% cream until it is very hot, but do not bring it to a boil (small bubbles should appear at the edges). Pour the hot cream over the chocolate pieces and let it sit for 2-3 minutes without stirring. After that time, start gently mixing with a whisk from the center outwards until all the chocolate has melted and a smooth, uniform, and shiny emulsion forms.

Let the prepared ganache sit for about 10-15 minutes to cool slightly. It should still be liquid, but no longer hot, just slightly warm. This way, it won't melt the top layer of the marshmallow.

Take the chilled dough out of the fridge. Pour the cooled chocolate glaze in the center of the mousse. Gently tilting the pan in all directions, spread the ganache over the entire surface, creating an even layer. You can also use a spatula to help you.

Place the cake back in the refrigerator for at least 1 hour so that the chocolate glaze sets and becomes firm. After this time, the dessert is ready to serve.

Before serving, you can optionally decorate the top of the cake with fresh raspberries. Arrange them in an artistic mess or in a regular pattern. Their tart flavor will perfectly balance the sweetness of the dessert.