Preheat the oven to 180°c bake and line a 20-22cm square baking tin.

Cream the butter until light and fluffy, then beat in the vanilla.

Sift the flour, baking powder, salt and cocoa together and add to the creamed butter.

Firmly press the mixture into the base of prepared tin and bake for 10-15 minutes or until baked. Remove from the oven.

While the base is baking, melt and mix together the caramel ingredients and whisk until smooth.

Pour over baked base and return to the oven for a further 20-25 minutes or until the top of the caramel has set and turned a warm golden colour. Remove from the oven and allow to cool completely.

When the caramel has cooled you can start on the marshmallow. Pour boiling water into a large bowl and sprinkle gelatine over top, stirring to devolve.

Add sugar, raspberry essence and a few drops of colouring, then beat with a hand-held beater on high for 10 minutes or until thick, fluffy and sugar has dissolved.

Spoon marshmallow directly over top of the cooled slice and smooth out with the back of a spoon or spatula. If you like, now is the time to grate chocolate over top. Chill for about 30 minutes to help marshmallow set quicker before slicing and serving. Enjoy.