24 marshmallows
1 1/2 cup unsweetened pineapple juice
2 tbsp lemon juice
2 tbsp sugar
2 egg whites
1/8 tsp salt

Heat marshmallows with 3/4 cup pineapple juice over hot water, folding over and over until marshmallows are half melted. Remove from heat, add remaining pineapple juice, lemon juice and 1 tablespoon sugar. Continue folding until mixture is thick and spongy. Cool. Beat egg whites and salt until nearly stiff; add remaining sugar and beat until stiff. Fold egg whites into marshmallow mixture, pour into freezing tray and freeze until firm. Recipe makes 6 servings of Pineapple Mallobet Dessert.