Coffee Marshmallow Sponge

1. 1

   In the top of a double boiler set over simmering water, melt the marshmallows. Add coffee, stir until smooth. Remove from heat.

2. 2

   Chill until cold.

3. 3

   Beat the cream with the sugar until soft peaks form.

4. 4

   Fold 2 cups of the whipped cream into the cold coffee mixture.

5. 5

   Line the bottom and sides of a 9 or 10-inch springform pan with lady finger halves.

6. 6

   Spread a layer of the coffee cream over the ladyfingers.

7. 7

   Continue alternating layers, ending with the cream.

8. 8

   Cover & refrigerate for 2 hours.

9. 9

   To serve, release sponge from pan & dollop with remaining whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.