Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!


NEWSLETTER
Current Issue
Newsletter Archive
Sign Up Now

Cook'n with Betty Crocker

Cook'n with Betty Crocker





Cook'n with Pillsbury

Cook'n with Pillsbury





Cook'n with a Taste of Home

Cook'n with a Taste of Home






Cook'n in Italy

Cook'n in Italy






Cook'n in Mexico

Cook'n in Mexico






See over 50 more titles...

Mocha Charlotte Russe

Serves: 4

The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Mocha Charlotte Russe recipe on the web!!


   Have Ready:
   ___ cup almonds slivered toasted
   ___ teaspoon almond extract
   _ 16-ounce bag marshmallows
   ___ cup milk
   _ tablespoons instant coffee
   _ tablespoons unsweetened cocoa
   _ cup whipped cream
   _ tablespoons powdered sugar
   _ packages lady fingers
   You'll Need:
   Pie pan
   Double boiler
   Measuring spoons
   Measuring cups
   Wooden spoon
   Small mixing bowl
   Electric mixer
   Rubber bowl scraper
   Large mixing bowl
   Springform pan
   Cake plate


Place almonds in pie pan and put in preheated 325° oven until lightly browned. Watch carefully. Remove and set aside. Fill the lower pan of the double boiler half full with water and place the upper pan on top. Combine almond extract, marshmallows, milk, instant coffee and cocoa in the top of the double boiler. Place over medium-low heat. Stir until the marshmallows are melted. Remove from heat and let cool. In a small bowl, whip the cream with electric mixer until it forms soft peaks (see glossary). Add powdered sugar and whip until stiff peaks (see glossary) form. Fold whipped cream into the cooled marshmallow mixture with rubber bowl scraper. Line the sides and bottom of the springform pan with the ladyfinger halves so that the cut sides are facing inward. Pour the marshmallow mixture into the lined pan. Sprinkle the top of the Mocha Charlotte Russe with the almonds. Put the springform pan into the freezer. Remove about 15 minutes before serving. Release the springform and place the dessert on a cake plate.


Receive Full Recipe By Email

Mocha Charlotte Russe is from the Cook'n Deluxe collection. Order this CD right now OR enter your name and email address and we will send you a link to the full recipe.

We will also send you our free monthly newsletter but you will never receive spam (unsolicited email) from dvo.com and we won't give your email address to anyone.

First Name:
Last Name:
Email Address:
 







Apple Crisp
Coffee Tortoni
Danish Cream
Fresh Fruit And Cream
Ice Cream With Mandarin Oranges & FortuneCookies
Mocha Charlotte Russe
Eclairs
Norwegian Pastry Cones
Spanish Flan
Toasted Nut Mousse With Chocolate















































































Cook'n Organize your recipes with the Cook'n
Recipe Software





Affiliate Program | Privacy Policy | Other Resources | Contact Us


© 2008 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656