High water-soluble marshmallows having solubility so as to be dissolved to
form a creamy layer while topping a beverage and adapted to be drunk or
eaten in a creamy or liquefied state on the beverage. Each marshmallow
has a water activity of 0.70 or more, being of a disk shape that has a
substantially circular periphery in a plan view and has curved outlines
at the periphery in a vertical section. The marshmallows are dissolved on
the surface of hot coffee to form a uniform layer in thickness and
provide creamy marshmallow coffee. The marshmallows have a pleasant
texture and taste good when they are mixed with an ice cream.
