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Mocha Charlotte Russe |
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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. 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 |
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