Mocha Torte - cooking recipe

Ingredients

35 large marshmallows (do not substitute tiny)
3/4 c. double strength instant coffee (use twice the amount of crystals suggested for one cup)
1/2 pt. whipping cream, whipped
1 frozen pound cake, cut into 1/2-inch slices
1/2 c. sliced, toasted almonds

Preparation

Melt marshmallows in coffee, over low heat.
Cool.
Fold in whipped cream.
Cut pound cake slices into thirds and use to line sides and bottom of a 9-inch spring-form pan.
Reserve scraps for middle of torte.
Spoon half the filling into the lined pan. Sprinkle with toasted almonds.
Add a layer of cake fingers.
Spoon in remaining filling and chill several hours or overnight.
If desired, trim with rosettes of additional whipped cream and drizzle with chocolate sauce and sprinkle with some more almonds.