Dissovle 2 tsp. of gelatin powder in 50ml of boiling warm water and set aside.
In a clean bowl, beat 2 egg whites until firm.
One spoon at a time, add 50g of caster sugar into the egg whites and beat until well combined.
Add 2 tsp of vanilla extract.
One spoon at a time, add the gelatin to the egg whites and beat on low speed until well combined.
Add few droplets of food colouring and fold into the egg mixture. ( Quantity of food colouring... dependent on the colour you require).
Pour the egg mixture into a rectangular or square dish and scatter a handful of chopped cashews.
Place in the refrigerate to chill for 10-20 minutes; and repeat the process to make another layer.
Repeat steps 1 to 7, till you have created the four layer marshmallow pudding using all 8 egg whites.