|Gingersnap crumbs||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Instant coffee||2 1⁄2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Powdered ginger||2 Teaspoon|
|Candied ginger||2 Tablespoon|
Crush sufficient ginger snaps to yield 3/4 cup crumbs.
Add powdered ginger to crumbs.
Scald milk, stir in marshmallows and instant coffee.
Stir over heat until marshmallows are melted.
Chill, stirring occasionally, until mixture is syrupy.
Beat whipping cream until stiff.
Fold into marshmallow mixture.
In bottom of a glass bowl place a layer of ginger snaps crumbs, then a layer of marshmallow mixture.
Repeat in quite thin layers ending with the latter.
Scatter slivers of candied ginger lavishly over the surface.
If you wish to double this substitute stiffly beaten egg whites for the second half pint of cream.