Frozen Mocha Dessert
|Water||1 Cup (16 tbs)|
|Instant coffee granules||1 Tablespoon|
|Cream sherry||2 Tablespoon|
|Whipping cream||3 Cup (48 tbs)|
|Marshmallows||16 Ounce (1 Package)|
|Ladyfingers||6 Ounce, split (2 Packages, 3 Ounces Each)|
|Semi-sweet chocolate square||2 Ounce, grated (2 Squares, 1 Ounce Each)|
Line bottom and sides of a 10-inch springform pan with ladyfingers, placing rounded sides of ladyfingers toward outside of pan.
Combine water and coffee in top of a double boiler; bring water to a boil.
Reduce heat to low; add marshmallows, and cook until marshmallows melt.
Remove from heat add sherry.
Set aside to cool.
Beat whipping cream until soft peaks form.
Fold whipped cream into cooled marshmallow mixture; pour into prepared pan.
Cover and freeze at least 8 hours.
Place on a serving plate, and remove rim from springform pan.
Top with grated chocolate