Mallowcream Citrus Cakes

For the cupcakes: heat the oven to 160°C (140° fan) 325°F gas 3. Place paper cases in 15 bun tins. Place a large tray of hot water inside the oven just below the shelf where the cakes are to be baked.

Place the cream cheese, milk and oil in a heatproof bowl over a pan of simmering (not boiling) water and whisk until smooth. Remove from the heat and cool until lukewarm. Stir in the vanilla.

Beat together the egg yolks and lemon zest with 25g|1/8 cup sugar until combined, then beat in the lemon juice.

Gradually whisk in the cheese mixture. Sift in the cornflour and mix well.

Whisk the egg whites until foamy. Gradually whisk in the remaining sugar, until firm but not stiff.

Fold 1/3 of the egg white mixture into the cheese mixture until thoroughly mixed. Repeat twice more with the remaining egg white mixture.

Spoon into the paper cases, filling them nearly to the rim. Bake for about 30 minutes, until lightly browned. Place on a wire rack to cool completely.

For the topping: heat the milk and sugar in a small pan over a very low heat until the sugar has dissolved.

Melt the marshmallows in a heatproof bowl over a pan of simmering (not boiling) water. When they start to soften, add the boiling water and stir.

Remove from the heat and beat in the lemon juice and milk/sugar mixture until cooled.