No Bake Ribena Marshmallow cake

Saw this very interesting recipe from Miki's Food and wanted to give it a try... easy to make but time consuming. The trickiest part is when I pour the Marshmallow filling, it starts to leak from the side. In order to stop this, I let it chill for about 10 mins then add in another batch of filling.

Recipe for 9 x 9" square tin

Crust

225g Digestive Biscuit (crushed)
90g Unsalted Butter (softened)

1. Crush the biscuits in a ziploc bag using water bottle / rolling pin.
2. Mix in the softened butter till even
3. Lay the mixture in the pan and refrigerate for about 2 hours / till set.

Marshmallow Filling:

400g Marshmallow
500ml Fresh Milk
400ml Whipping Cream
4tsp Gelatin

1. Add all the ingredients in a pan and stir over low heat.If the marshmallow doesn't melt at the very end, try to push it against the side of the pan. Recommend to make 1 batch with half the recipe first.

2. Place pan over a bigger pan. Pour over crust. (refrigerate 10 mins first if liquid flow out of the bottom)

3. Let it refrigerate for at least 2 hours or until set.

Ribena Topping:

200ml Water
4tsp Gelatin
160ml Ribena Blackcurrant & Apple Juice Cordial

1. Sprinkle gelatin over water in a small bowl and leave it aside for 10 mins.

2. Boil hot water

3. Put bowl with gelatin mixture in the hot water and let gelatin dissolve

4. Remove from pan and let it cool to room temperature

5. Add in Ribena cordial and put it back to refrigerate another 2 hours or more.