Gluten-Free Marshmallow & Raspberry Slice

Line base and sides of a 20 x 30cm lamington pan with baking paper, extending paper 2cm over sides. Place biscuits in a food processor and process until fine crumbs form. Add coconut and butter, then process until combined. Press mixture over pan base and refrigerate for 30 minutes or until firm.

To make the raspberry jam, place raspberries in a small saucepan and mash with a fork. Add cornflour and icing sugar, then stir over low heat for 5 minutes or until glossy and thickened. Set aside for 5 minutes to cool. Pour mixture over biscuit base and smooth top. Refrigerate for 30 minutes or until firm.

Meanwhile, to make the marshmallow, place 3/4 cup water in a medium saucepan and sprinkle over gelatine. Set aside for 5 minutes, without stirring, or until softened. Whisk with a fork until combined.

Add caster sugar to gelatine mixture. Place over low heat and cook for 2 minutes, stirring, or until gelatine has dissolved. Increase heat to medium and cook for 5 minutes, without stirring, or until slightly thickened. Remove pan from heat. Pour gelatine mixture into a large, heatproof bowl. Set aside for 5 minutes to cool slightly. Add icing sugar to gelatine mixture. Using an electric mixer, beat for 5 minutes or until white and glossy.

Using a fork, lightly crush half of the raspberries in a bowl.Fold crushed raspberries through marshmallow mixture, then spoon mixture over jam layer, gently spreading to cover. Spoon chocolate into a piping bag, then pipe chocolate over slice. Refrigerate for 1 hour or until set. Tear remaining raspberries into pieces and scatter over slice. Cut into 20 pieces, then serve.