Coffee Marshmallow Sponge Recipes

COFFEE MARSHMALLOW SPONGE

Steps:

• In the top of a double boiler set over simmering water, melt the marshmallows. Add coffee, stir until smooth. Remove from heat.
• Chill until cold.
• Beat the cream with the sugar until soft peaks form.
• Fold 2 cups of the whipped cream into the cold coffee mixture.
• Line the bottom and sides of a 9 or 10-inch springform pan with lady finger halves.
• Spread a layer of the coffee cream over the ladyfingers.
• Continue alternating layers, ending with the cream.
• Cover & refrigerate for 2 hours.
• To serve, release sponge from pan & dollop with remaining whipped cream.

COFFEE MALLOW DESSERT

Steps:

• Combine cookie crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture onto the bottom and up the sides of two lightly greased 10-oz. custard cups; set aside. , Place coffee and eight marshmallows in a blender; cover and process until smooth. Add the remaining marshmallows; cover and refrigerate in the blender for 2 hours or until cold. Process again until smooth; transfer to a bowl. , In a small bowl, beat cream until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Gently fold into coffee mixture. Spoon into prepared cups; sprinkle with reserved crumbs. Refrigerate for at least 1-2 hours before serving.