Here I am, at long last. Despite my best efforts and a suitcase full of Christmas presents purchased weeks ago in Bali, our life has still fallen victim to the customary pre-holiday nuttiness.
But, guess what? I fixed my mixer! Thanks to a healthy dose of frustration and a good hammer wackin’ with my eyes closed last weekend, all is right with the world again. I am by no means condoning widespread mixer violence, but one thing is for sure: my mixer now knows who’s the boss.
And it ain’t Tony Danza.
Let that be a lesson to the refrigerator, stove, and recently cracked microwave handle.
Now, on to the food at hand. I’ve had this recipe hidden away far too long. And to be honest, I have no good reason for keeping it from you other than sheer neglect. My b.
This is one of those desserts that’s ideal for the entertaining season. You can assemble and stow away the entire thing on a slow Sunday afternoon and have it at the ready for unexpected visitors or weeknight holiday parties. Not to mention that it would be a fantastic and cool-with-a-caffeine-kick conclusion to Christmas dinner.
So go forth: wine, dine, and finish off Santa’s cookie plate with that early morning cup of coffee. Wishing all of you a wonderful Christmas, Chanukah, and Festivus! xoxo, Martha
- 1 pound mini marshmallows
- 2 Tbs instant coffee granules
- 1/2 cup boiling water
- 1/4 cup Kahlua or Bailey’s Liqueur
- 1 pint heavy whipping cream
- 24-30 soft lady fingers
- 1/2 cup semi-sweet or dark chocolate chips
- Chocolate or caramel sauce, for serving
- Line the bottom of a springform pan with aluminum foil or plastic wrap.
- Dissolve the instant coffee in the boiling water. Add the liqueur.
- In the top of a double boiler, or in the microwave at 30 second intervals, melt the marshmallows. Fold the coffee mixture into the marshmallows. Chill.
- Line the bottom of the springform pan with ladyfingers. Get as many as you can into the pan, breaking in half as necessary.
- For the mocha filling, whip the heavy cream in the bowl of an electric mixer until it holds firm peaks. Gently fold the chilled coffee/marshmallow mixture into the whipped cream. You want to keep it as airy and light as possible.
- Spread half of the filling evenly over the top of the first layer of lady fingers. Sprinkle on 1/4 cup of the chocolate chips.
- Add another layer of lady fingers, pressing them gently into the filling. Top with the rest of the filling, spreading evenly to the pan’s edges, and the chocolate chips. Wrap torte tightly in several layers of plastic wrap and freeze.
- To serve, run a butter knife around the edge of the pan and remove the pan sides. Transfer to a serving plate, using the foil or plastic wrap to remove the pan bottom. Slice and serve with warm chocolate or caramel sauce.
- Commence airing of the grievances followed by feats of strength.
Preparation time: 1 hour(s)
Number of servings (yield): 8