• 1 cup plain flour
• ½ cup icing sugar mixture
• 125g butter, diced
• ½ cup raspberry conserve or jam
• ½ cup caster sugar
• 2½ teaspoons gelatine powder
• 200g dark chocolate, melted
• 2 teaspoons vegetable oil
• ¼ cup toasted flaked almonds
Preheat oven to 180°C (160°C fan forced). Line the base and sides of a 22cm round springform pan with baking paper. Place flour, icing sugar and butter into a food processor and process until mixture resembles fine breadcrumbs. Press into the base of prepared pan and bake in the oven for 15-20 min. Spread raspberry jam evenly over the hot base. Set aside.
Meanwhile, place caster sugar, gelatine powder and ½ cup water into a saucepan and bring to the boil. Reduce heat and simmer for 3 min. Remove from heat and let cool until mixture is warm.
Pour sugar/gelatine mixture into a bowl. Using electric beaters, beat for 10 min or until mixture is thick. Spread mixture evenly over the jam layer. Chill for 1 hr.
Place slice onto baking paper. Combine melted chocolate and oil. Using a palate knife, spread almost all the chocolate over the marshmallow, smoothing the top and sides. Decorate sides with almonds. Chill for 30 min. Pop reserved chocolate into a piping bag and drizzle over the slice. Garnish with raspberries if desired. Cut into fingers to serve.