Mine didn't come out anything like the picture. Shortbread recipe is tasty....usually use granulated instead of powdered sugar, but the powdered gives the shortbread a silky melt-in-your-mouth texture. Ganache is ganache....no way to go wrong there. Where I had issues was with the marshmallow filling. 1. Despite using a candy thermometer, some of it started to burn before I ignored the reading on the thermometer and got it off the stove. 2. The crystals stuck to the pan, the mixing bowl, the beater, etc. It must've taken a good hour to get everything clean. 3. More of a concern though (since I'll avoid burning it in the future), the non-burnt marshmallow part was extremely sticky and gooey. It didn't whip up very high when combined with the gelatin and only created a thin layer across the shortbread. It was almost impossible to scoop or spread. Unlike the picture, it barely coated the shortbread. 4. We're at high altitude here, which may have accounted for some of the shortcomings. All I can say is it was a tremendous amount of work for something that could've been accomplished much more easily with marshmallow cream.

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