-
1
Preheat the oven to 350u00b0F.
-
2
TO MAKE THE CRUST:.
-
3
Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.
-
4
Press into the bottom of a 9-by-13-inch metal baking pan.
-
5
Bake the crust until starts to brown and become crisp, about 10 minutes.
-
6
Transfer to a wire rack and let cool completely.
-
7
TO MAKE THE FILLING:.
-
8
Using an electric mixer, beat the egg yolks and confectioners' sugar together in a large bowl until they are thick and the color of butter.
-
9
Beat in the Cognac, creme de cacao, Kahlua, vanilla, and salt.
-
10
Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.
-
11
Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.
-
12
Let cool slightly, then gradually beat into the egg mixture.
-
13
Fold the softly beaten heavy cream into the chocolate mixture just until combined.
-
14
Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.
-
15
Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
-
16
WHEN READY TO SERVE - MAKE THE MERINGUE:.
-
17
Using an electric mixer set at low speed, beat the egg whites until foamy.
-
18
Add the salt and cream of tartar and beat at medium speed until soft peaks form.
-
19
Beat in the vanilla.
-
20
Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
-
21
ASSMBLY & SERVICE:.
-
22
Carefully cut the S'mores into 15 large squares.
-
23
Place each S'mores on a dessert plate.
-
24
Top each with 1/2 cup of the meringue in a large dollop.
-
25
Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.
-
26
Serve immediately and accept all the accolades!
