Marshmallow shortcake (jelly version)

Shortcake Base:
4oz (115g) butter
4oz (115g) sugar
1 egg
1 tsp baking powder
1 cup flour
½ tsp vanilla extract
A pinch of salt

Marshmallow Topping:
1 packet (85g) of raspberry jelly crystals
2 tsp gelatine powder
1 cup boiling water
4 tbsp sugar
desiccated coconut or chocolate icing (made with chocolate & butter)

Base:
Cream butter and sugar, then add egg and vanilla extract.
Add sifted dry ingredients & salt and fold in to combine. Spread into sponge roll tin lined with baking paper and bake for 15-20 minutes until golden. Leave to cool

Marshmallow Topping:
Mix the jelly crystals and gelatine powder together in a pot. Add the water and sugar. Bring to a boil and simmer for 8 mins. Leave to cool down for 5-10 minutes but not yet set and beat at high speed for 10 mins until fluffy.

Spread marshmallow on top of the base. Sprinkle with coconut or cooled chocolate icing.