Mocha-Chocolate Supreme |
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454 g pkg large marshmallows 30 g semisweet baking chocolate 1 1/2 c. strong coffee 24 ladyfingers 3 c. whipping cream,whipped 1/3 c. toasted chopped almonds |
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Melt marshmallows,chocolate in top of double boiler set over gently simmering water,stir frequently.Blend in coffee.Transfer to large bowl & cool.Grease 10" springform pan.Line bottom & sides with some of ladyfingers.Fold whipped cream into chocolate mix.Pour half of mix into pan.Arrange remaining ladyfingers in single layer over top.Pour remaining chocolate mix over.Sprinkle top with almonds.Cover & refrigerate overnight. Remove from springform & serve. Makes 18-20 servings |
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jgb@vcn.bc.ca
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