Tokyo Lamington's marshmallow mud slice

Method

1. Preheat oven to 170°C / 338°F fan. Grease your Slice Tray and line with baking paper, leaving overhang on the long sides.

2. Beat butter and caster sugar together until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.

3. Fold in flour and baking powder alternating with milk in two additions until just combined.

4. Spread the batter evenly into the prepared tin — it will be around 1 to 1.5 cm deep. Bake for 18 to 22 minutes until golden and a skewer comes out clean.

5. Allow the base to cool completely in the tin before adding any layers.

Method

1. Spread raspberry jam evenly over the cooled cake base all the way to the edges. Refrigerate while you make the ganache

2. Place chopped chocolate in a heatproof bowl. Microwave cream for about 90 seconds until just simmering, then pour over the chocolate. Let sit for 2 minutes then stir from the centre out until smooth and glossy.

3. Pour the ganache over the jam layer and spread evenly. Refrigerate for at least 45 minutes until fully firm before adding the marshmallow.

Method

1. Sprinkle gelatine powder over cold water in a small bowl. Stir briefly and set aside for 5 minutes to bloom

2. Combine sugar, water and bloomed gelatine in a small saucepan over medium heat. Stir until dissolved then remove from heat

3. Pour the warm mixture into a stand mixer or hand mixer, add vanilla extract and whip on high for 8 to 9 minutes until thick, white and holding soft peaks.

4. Working quickly, pour the marshmallow over the set ganache and smooth out with a wet spatula.

5. Scatter toasted coconut evenly over the marshmallow and press lightly so it adheres.

6. Refrigerate for at least 40 minutes until the marshmallow is fully set.

7. Once set, dip a sharp knife in hot water and slice. Wipe dry between each cut for best results.

Notes

Layer order: butter cake base → raspberry jam → chocolate ganache → marshmallow → toasted coconut.

The butter cake base must be completely cold before layering — even slightly warm and the jam will slide.

Do not skip the 45 minute ganache chill. If the ganache is soft when the marshmallow goes on they will mix together.

For toasting coconut: toss in a dry pan over medium heat for 2 to 3 minutes until golden. Watch it closely as it catches fast.

Keeps in the fridge for up to 5 days. Layer slices between baking paper if stacking.