Mocha Charlotte Russe: The Best Mocha Charlotte Russe Recipe from Cook'n

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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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	Mocha Charlotte Russe

Serves: 4

Print this Recipe

   Have Ready:
   1/2 cup almonds slivered toasted
   1/2 teaspoon almond extract
   1 16-ounce bag marshmallows
   1/2 cup milk
   2 tablespoons instant coffee
   4 tablespoons unsweetened cocoa
   1 cup whipped cream
   2 tablespoons powdered sugar
   2 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

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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.

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