Base
125g (4oz) Butter
125g (4oz) Sugar
1/2 tsp vanilla
2 egg yolks
1 1/2 c flour
1 tsp baking powder
pinch salt
100g chocolate
Cream butter and sugar, add essence. Add egg yolks, then sifted ingredients. Press into a sponge roll tin. Bake 180°C 15 mins. When cool spread jam over (this sticks the marshmallow to the base)
Filling:
2 dessertspoons gelatine
1 c cold water
1 c sugar
1 egg white
1 c icing sugar
Soften gelatine in cold water, add sugar and boil 8 mins. Cool. Beat white of egg stiff, fold in icing sugar, then slowly pour in cooled gelatine (add a couple of drops red colouring to turn pink). Beat until white and thick (about 3 mins). Spread on shortcake immediately.
Melt chocolate and pour over top. Cut while still soft.