Directions:

1. Line a 15–centimetre baking tin with baking paper, press two rolls of cookie dough into the pan and bake for 45 minutes at 170°C. Once cooked, set over a cake rack to cool. Repeat again to create the 3 large cookies.

2. Place the sugar and cold water in a saucepan over medium heat. Cook, stirring, for 2–3 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to medium–low. Simmer for 5–6 minutes or until the syrup thickens slightly. Remove from heat and let bubbles subside.

3. Place the boiling water in a small heatproof bowl. Sprinkle the gelatine over the water and whisk with a fork until well combined. Add to the sugar syrup and stir to combine and dissolve. Set aside for 5 minutes to cool. Transfer to the bowl of an electric mixer with a whisk attachment. Beat on high for 5 minutes or until the mixture is fluffy and thickened. Beat in the freeze dried strawberry powder until well combined. 

4. Spoon marshmallow onto first cookie about 2½ centimetres thick. Using a gas torch, caramelise the marshmallow till golden, set the second cookie on top, followed by more marshmallow. Repeat the caramelisation process.

5. Top with remaining cookie, and a little more piped marshmallow.

6. Drizzle over the melted dark chocolate and top with fresh strawberries.

Note:

If cake starts to lean, bamboo skewers are a good option to stop cookies from sliding.