Instructions: Base:
Melt butter in a medium saucepan. Remove from heat.

Add sugar, vanilla and cocoa. Mix until combined.

Sift in flour and baking powder and mix to combine.

Press mixture into the base of a greased 28cm x 18cm tin.

Bake at 180 C for 25-30 minutes or until cooked. Cool while preparing marshmallow. Pour marshmallow over base.

Leave to set then sprinkle with icing sugar or toasted coconut. Cut into squares to serve.

Marshmallow:
Mix gelatine and cold water together. Leave to swell for 2 minutes.

Mix in sugar and bring to the boil. Boil over a low heat for 8 minutes.

Cool.

Beat egg white until stiff.

Fold in icing sugar then pour in cooked gelatine mixture.

Beat with an electric mixer or hand beater for 3 minutes or until thick.

NOTES : Makes 12 slices

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