Boil granulated sugar, glucose, and 200ml water in a saucepan until it reaches 127°C.
Stir the soaked gelatine and its soaking water into the hot syrup and pour into a jug.
Whisk egg whites in a clean bowl until firm peaks form.
Slowly pour the syrup into the egg whites while whisking continuously until shiny.
Mix in vanilla extract and whisk for 10 minutes until thick.
Oil a 30cm x 20cm tray and dust with icing sugar and corn flour.
Layer half the mixture, top with 125g raspberries, cover with remaining mixture, and chill for one hour.
Blend sauce ingredients in a processor and strain through a sieve.
Turn the chilled marshmallow out onto a surface dusted with icing sugar and corn flour.
Cut the marshmallow into squares and roll each in the dusting mixture.
Heat a grill to high or prepare a barbecue.
Thread marshmallows onto skewers and grill for 2 minutes until charred.
Serve the marshmallows with the raspberry sauce.