Base:
185g plain sweet biscuits
90g butter
Make crumb crust and press into lamington tin lined with foil.
Filling:
110g pkt white marshmallows
1/3 cup milk
125g dark chocolate
1 Tbs rum
3 tsp gelatine
1 Tbs water
1 1/2 cups cream
1 cup cream extra
30g chocolate extra
15g copha
Put marshmallows, milk and chopped chocolate in top of double saucepan. Stir over hot water till chocolate and marshmallows are melted. Add rum, cool. Sprinkle gelatine over water, dissolve over hot water, add to marshmallow mixture. Fold in whipped cream, pour mixture over prepared base, refrigerate till set. Spread extra whipped cream over filling. Melt extra chocolate and copha, cool slightly and drizzle over cream. Refrigerate until set, cut into slices to serve.
Great for taking to parties.
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