Base

1. Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
2. Place all of base ingredients into bowl.
3. Blitz on speed 5 for 30 seconds.
4. Pour and press into tin.
5. Bake for 15 minutes until slightly golden.

Jam

1. Place everything into bowl.
2. Cook at 100 degrees, speed 2 for 25 minutes with steaming basket on top.
3. Insert measuring cup into lid and blitz on speed 8 for 20 seconds or until smooth.

Marshmallow

1. Once the slice base has cooled slightly (see below section on assembly), add sugar and cold water to clean bowl.
2. Insert whisk attachment.
3. Blitz on speed 3 for 3 minutes.
4. Meanwhile combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
5. Once the 3 minutes is up, add the gelatine mix to the bowl.
6. Blitz on speed 4 for 3 minutes.

Assembly

1. Once base is cooked and cooled slightly, spread it with a little jam. You want a nice thin layer.
2. Pour marshmallow over the top and allow to set in the fridge.

Ganache

1. Place ingredients into bowl.
2. Melt at 60 degrees, speed 2 for 5 minutes or until melted. It may be quicker. Scrape down sides halfway through.
3. Allow ganache to cool slightly.
4. Pour over slice and allow to cool for 30 minutes.
5. Slice into 20 rectangles and serve.
6. Store in the refrigerator but serve at room temperature for best results.