Needs a 22cm springform tin, greased and lined
(1) Crush 200 g digestive biscuits in a plastic bag/food processor.
Melt 100 - 125 g unsalted butter, add to biscuit, add 100 g plain
grated chocolate.
Line base and sides of the tin, refrigerate for 30 minutes.
(2) In dish 1 melt and mix
200 g marshmallow with 4 tablespoons milk (microwave Hi 2 mins)
300 g chocolate
(3) In dish 2 melt and mix
100 g marsmallow (microwave Hi 2 mins)
4 teaspoons instant coffee in 20 ml hot water
(4) In a bowl whip together
500 ml thick cream
30 ml/ 2 tablespoons soft light brown sugar
(5) Add three quarters of the cream (4) to dish 1 and whisk
(6) Add one quarter of the cream (4) to dish 2 and whisk
(7) Pour the chocolate marshmallow mix (5) into the biscuit tin (1),
then pour the coffee marshmallow mix (6) on top. Swirl the top.
(8) Chill for 4 hours in the fridge, then serve with cream or ice cream.
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