1 6-ounce package (1 cup) 1 7 1/2- or 8-ounce jar (1
-semi-sweet chocolate -cup) marshmallow creme
-pieces 1 ts Vanilla
1/4 c Water 1/8 ts Almond extract
1 tb Instant coffee . . .
Dash salt 2 Stiff-beaten egg whites
. . . 1 c Heavy cream, whipped
2 Beaten egg yolks . . .
. . . 1 9-inch baked pastry shell
In the top of double boiler combine the chocolate, water, instant
coffee and salt; heat over hot, not boiling, water just till the
chocolate melts stirring occasionally. Pour small amount of chocolate
mixture into beaten egg yolks; then return to double boiler and cook
3 minutes, stirring constantly. Remove from heat. Stir in marshmallow
creme and flavorings. Chill. Fold in egg whites, then the cream. Pour
into cooled baked pastry shell. Freeze firm, 10 hours or overnight.
To match picture: When ready to serve border with whipped cream, add
swirl of candy canes poked into fillling at a slant. Serve promptly.
Yields
2 servings