Let the cookouts begin! In the Florida springtime, or before the humidity and heat are intolerable, the grills are being lit and potlucks are coming into full swing. Besides combining the most delicious ingredients, this recipe is quick, easy, and a perfect crowd pleaser.
Once again, I have chosen to recreate a recipe from my great-grandmothers cookbook. The end result is reminiscent of a Tirasmisu. I can list on one hand the number of ingredients involved in assembly. Ultimately, the most time consuming part of this cake is letting it sit in the fridge. If you have fresh strawberries or raspberries on hand as a garnish...even better. I'm futher curious to see the effect of the cake with the middle layer of lady fingers dipped in coffee or drizzled with almond or ameretto flavoring.
Marshmallow Coffee Sponge Cake
Recipe adapted from Thoughts for Food: A Menu Aid
1 lb. Marshmallows (could try using marshmallow fluff)
1/2 cup strong Coffee
2 dozen Lady Fingers
1 1/2 pints Heavy Whipping Cream
In a double-boiler, melt marshmallows with coffee. Stir mixture until a smooth consistency is reached. Remove marshmallow mixture from heat and let cool till room temp.
In a seperate bowl, whip the whipping cream till hard peaks are reached. Set aside a cup of whipped cream for cake topping. Fold in cooled marshmallow mixture into remaining whipped cream.
Line a 8 1/2 inch springform pan with lady fingers around the sides and bottom. For the first layer, spoon in the marshmallow filling about 1/2 inch. Top with lady fingers and repeat with marshmallow filling. Top the cake with the reserved whipped cream and spread. Let cake refridgerate for at least 3 hours before serving. Dust with cocoa powder and serve.