Serves: 4
Total Calories: 351

Have Ready:
1/2 cup almonds slivered toasted
1/2 teaspoon almond extract
1 (16-ounce) bag marshmallow
1/2 cup milk
2 tablespoons instant coffee
4 tablespoons unsweetened cocoa
1 cup whipped cream
2 tablespoons powdered sugar
2 packages lady fingers
You'll Need:
pie pan
double boiler
measuring spoons
measuring cups
wooden spoon
small mixing bowl
electric mixer
rubber bowl scraper
large mixing bowl
springform pan
cake plate

Place almonds in pie pan and put in preheated 325° oven until lightly browned. Watch carefully. Remove and set aside. Fill the lower pan of the double boiler half full with water and place the upper pan on top. Combine almond extract, marshmallows, milk, instant coffee and cocoa in the top of the double boiler. Place over medium-low heat. Stir until the marshmallows are melted. Remove from heat and let cool. In a small bowl, whip the cream with electric mixer until it forms soft peaks (see glossary). Add powdered sugar and whip until stiff peaks (see glossary) form. Fold whipped cream into the cooled marshmallow mixture with rubber bowl scraper. Line the sides and bottom of the springform pan with the ladyfinger halves so that the cut sides are facing inward. Pour the marshmallow mixture into the lined pan. Sprinkle the top of the Mocha Charlotte Russe with the almonds. Put the springform pan into the freezer. Remove about 15 minutes before serving. Release the springform and place the dessert on a cake plate.

Nutritional Facts:

Serves: 4
Total Calories: 351
Calories from Fat: 286

More Recipes from the Meals of Many Lands Cookbook:
Apple Crisp
Coffee Tortoni
Danish Cream
Eclairs
Fresh Fruit And Cream
Ice Cream With Mandarin Oranges & FortuneCookies
Mocha Charlotte Russe
Norwegian Pastry Cones
Spanish Flan
Toasted Nut Mousse With Chocolate