Base

1. Preheat oven to 180 degrees. Line a 20x20cm square cake tin with baking paper.
2. Place all of base ingredients into processor.
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 a saucepan.
2. Cook over medium heat for approximately 30-45 minutes until thickened.
3. Process in a processor to ensure a smooth jam.

Marshmallow

1. Once base has cooled slightly add sugar and cold water a large bowl.
2. Using electric beaters, beat on high for 3 minutes.
3. Combine the gelatine and boiling water in a small bowl and whisk to dissolve completely.
4. Add the gelatine mix to the bowl.
5. Using electric beaters again, beat on high for 3 minutes or until thickened.

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 a heatproof bowl, over a saucepan of gently simmering water.
2. Melt and stir often to combine.
3. Alternatively you can melt together in thr microwave, stirring ever 20 seconds.
4. Allow ganache to cool slightly.
5. Pour over slice and allow to cool for 30 minutes.
6. Slice into 20 rectangles and serve.
7. Store in the refrigerator but serve at room temperature for best results.