Grease a shallow baking sheet (about 30x20cm) with a little bit of oil. Lightly sprinkle with corn flour and icing sugar.
Pour 140ml of cold water in a bowl and immerse the gelatin sheets.
Combine the sugar, glucose, and water in a heavy-bottom pan and bring to the boil. Cook until the sugar thermometer indicates 127°C, which should take about 12 to 15 minutes.
When the syrup is ready, slowly pour the gelatin sheets and their soaking water down the side of the pan. Be extremely careful not to burn yourself with the bubbling syrup. Tip the syrup into a metal pitcher.
Using an electrical hand mixer, whip the egg whites until soft peaks form. While whisking non-stop, slowly add the hot syrup. The mixture should become thick and glossy. Drop in the vanilla extract and whip for another 5 to 10 minutes. You should have a thick and stiff mixture now.
Spread out into the baking sheet, smoothing out the top with a wet palette knife. Let it harden for about 1 hour.
Lightly flour the work surface with a bit of corn flour and icing sugar. Run a palette knife along the side of the baking sheet then turn out onto the floured surface. Cut into cubes then roll them in the icing sugar and corn flour. Place the marshmallows on a wire rack and let them dry.
Alternate the marshmallows and strawberries on skewers and serve. You can keep the marshmallows in an airtight tin.