—Meringue—
6 Egg Whites
1/4 ts Cream Of Tartar
1 1/2 c Sugar
—Custard—
1 pk (6 Oz) Chocolate Chips
16 Marshmallows
2/3 c Evaporated Milk
1 c Whipping Cream; whipped
1/2 c Chopped Nuts
MERINGUE:
Beat egg whites until foamy. Sprinkle in the cream of tartar. Beat until
soft peaks form; then fold in sugar by sprinkling over whites. Spread on
three 8″ greased brown paper rounds placed on cookie sheet, and bake 1 hour
at 250?. Leave in oven, turned off, for at least another to dry out well.
Remove and cool.
CUSTARD:
Combine chocolate chips, marshmallows, and milk and cook in top of double
boiler until melted and blended. Cool, then refrigerate until thick. Fold
whipped cream into chocolate custard. Spread on meringue layers, sprinkling
each layer with chopped nuts. Stack layers like a cake. Chill well before
cutting.
Serves 8 to 10.
Yields
8 Servings