Step 1

In a food processor, blitz biscuits into a fine crumb. Add melted butter and blitz to combine. Line an 18cm x 25cm slice tin with baking paper and press crushed biscuits into the base in an even layer. Refrigerate while you prepare the topping.

Step 2

Place condensed milk and white chocolate broken or cut into pieces in a bowl placed over a saucepan of simmering water. Heat, stirring, until chocolate has melted and mixture is smooth. Alternatively, heat in short bursts in the microwave until melted and smooth. Remove from heat and stir through lemon curd. Add a drop or two of yellow food colouring if you want it to have a brighter colour (this will depend on the type of lemon curd you use as some are yellower than others.)

Step 3

Heat marshmallows in short bursts in the microwave, or in a small saucepan, until partially melted. Fold carefully through condensed milk mixture - you don’t want it to mix thoroughly as you want to see the marshmallow.

Step 4

Pour over biscuit base in tin and spread into an even layer. Refrigerate for 4 hours or overnight to set. Use a knife dipped in boiling water to slice into squares.