Coffee Marshmallow Sponge - cooking recipe

Ingredients

1 (16 ounce) bag marshmallows
1/2 cup strong coffee
1 1/2 pints whipping cream (3 cups)
3 tablespoons sugar
24 ladyfingers, split in halves (use the soft type not Savoiardi)

Preparation

In the top of a double boiler set over simmering water, melt the marshmallows. Add coffee, stir until smooth. Remove from heat.
Chill until cold.
Beat the cream with the sugar until soft peaks form.
Fold 2 cups of the whipped cream into the cold coffee mixture.
Line the bottom and sides of a 9 or 10-inch springform pan with lady finger halves.
Spread a layer of the coffee cream over the ladyfingers.
Continue alternating layers, ending with the cream.
Cover & refrigerate for 2 hours.
To serve, release sponge from pan & dollop with remaining whipped cream.