Using the whisk attachment of a mixer, whip the egg whites into stiff peaks.
Add the powdered sugar and whip to combine.
Add the red currant jelly and let mix at high speed for 30 minutes.
Dissolve the gelatin in warm water and add to the mixer.
When gelatin has been completely absorbed into the whipped mixture and the dessert resembles whipped meringue (you should be able to turn the bowl upside down and the mixture should stay in place) turn off the mixer and transfer the fluffy dessert to a glass bowl.
Cover the bowl tightly with plastic cling film and refrigerate for 6 hours before serving.
Remove the dessert from the refrigerator and spoon into serving bowls.
Garnish** and serve.
*If the mixture has separated showing liquid on the bottom of the bowl, transfer the contents of the bowl back into the mixer and use the whisk attachment to whip the mixture again at a high speed until the dessert is once again fluffy and light.
** Garnish with whipped cream, sugar pearls, or glitter, a teaspoon full of red currant jelly, or fresh red currants. Chopped nuts would also be a lovely garnish option.