Mocha Torte

1. 1

   Melt marshmallows in coffee, over low heat.

2. 2

   Cool.

3. 3

   Fold in whipped cream.

4. 4

   Cut pound cake slices into thirds and use to line sides and bottom of a 9-inch spring-form pan.

5. 5

   Reserve scraps for middle of torte.

6. 6

   Spoon half the filling into the lined pan. Sprinkle with toasted almonds.

7. 7

   Add a layer of cake fingers.

8. 8

   Spoon in remaining filling and chill several hours or overnight.

9. 9

   If desired, trim with rosettes of additional whipped cream and drizzle with chocolate sauce and sprinkle with some more almonds.

No additional tips available.