1. Stand cones upright in a deep tray lined with a paper towel. Divide lollies among cones.

2. To make marshmallow, sprinkle gelatine over water in a medium saucepan. Add sugar. Stir over low heat until dissolved. Bring to boil, then boil gently for 10 minutes. Remove from heat. Cool at room temperature until lukewarm. Stir in colouring and essence.

3. Beat marshmallow mixture in a large bowl with an electric mixer for about 4 minutes, or until thick and of piping consistency. Spoon mixture into a large piping bag fitted with a 1cm-round tube.

4. Quickly, pipe marshmallow rosettes on top of the cones and dip in sprinkles. Leave at room temperature to set.

TIP: Cones can be made up to three days ahead and stored in an airtight container. If marshmallow starts to set in piping bag, microwave on high for one minute to soften.

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