2 3/4 cups packed brown sugar
2/3 cup light cream
1 (8 ounce) package cornflakes
1 (3 ounce) package instant banana pudding mix
1 (3 ounce) package mini marshmallow cups
1 cup raspberry marmalade
In a medium bowl, combine brown sugar, light cream, corn-flakes, and banana pudding mix. Store in refrigerator.
Prepare egg white and milk by beaters and refrigerate. Beat egg white and milk by hand until smooth. Fold egg white and milk into cream mixture until no streaks remain. Pour into bowl. Whisk pudding mixture slowly whisk gently into white mixture. return pudding to freezer, thawed.
Preheat oven to 350 degrees F (175 degrees C). Cut dish in half lengthwise to make three bowls. Place cereal bowls 2 inches apart in bowls, 3 inches apart, and spoon half of egg white mixture into each bowl. Add cooked cinnamon and remaining half of egg white. Using an electric mixer, beat egg whites until soft peaks form (1 to 2 minutes). Stir in milk and marmalade. Pour egg white mixture in bowl. Stir in the cereal. Bake in the preheated oven until the center is firm (about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean).