Line a 19cm x 29cm slice pan with baking paper, allowing for overhang on the long sides.

In a small saucepan over medium heat, combine condensed milk and butter. Cook and stir for 2-3 minutes until smooth and combined. Remove from heat.

Process the plain biscuits until fine crumbs, then transfer to a bowl and add the hot butter mixture. Mix well to combine and press into the bottom of the prepared pan. Cover and refrigerate for 2 hours or until firm.

In a saucepan over medium heat, combine sugar and half the hot water. Stir and cook for about 3 minutes until the sugar dissolves and the syrup is clear.

In a jug, combine gelatine and remaining water. Pour this into the hot syrup and cook, stirring for 2-3 minutes until gelatine dissolves. Transfer to an electric mixer bowl and add lemon juice and strawberry essence. Let cool to room temperature (about 30 minutes).

With an electric mixer, beat the mixture on high for 6-8 minutes until thick. Add food coloring for a delightful hue and spread evenly over the biscuit base.

Arrange the Iced Vovo biscuits on top, pressing them gently into the marshmallow surface, and allow to set at room temperature for 1 hour.

Once set, lift onto a board and cut into 20 squares with a wet knife.