Easy Coffee Semifreddo Marshmallow Dessert
Prep Time: 35 min Cook Time: 05 min
4 tablespoons sliced almonds, toasted
1 cup strong coffee
40 large marshmallows (10 ounce bag)
2 cups heavy cream
chocolate syrup for decorating (optional)
8 to 10 mint sprigs for garnish
8 (1/2 cup) custard cups
Line custard cups with plastic wrap extended over the sides to make serving time easier.
In a saucepan over medium heat combine strong coffee and marshmallows whisking until they melt. Cool completely.
Whip the cream to soft peaks, fold into the cooled mixture; spoon into prepared cups. Cover and freeze for at least 2 hours or longer.
When ready to serve invert the cups onto individual plates, remove the plastic wrap and garnish with almonds, chocolate syrup, mint sprigs (see my photograph) and serve.
|Wine recommendation: Champagne; Reisling|