Melting the marshmallows along with some espresso powder provides just the right amount of coffee flavor. The twist here is the addition of some crunchy crushed toffee candies, giving the desserts the flavor of one of my coffeehouse favorites (think caramel macchiatto.)
The desserts can be prepared in individual foil muffin liners, but I like to make them in wax-lined paper cups. Just cut a slit in each cup and peel off before serving. A drizzle of prepared ice cream toppings gives the plate a restaurant look with little fuss.
- 12 muffin liners (paper or foil) or wax-lined paper cups
- 4 cups miniature marshmallows
- 2 tablespoon espresso powder
- 1 cup boiling water
- 2 cups whipping cream
- 1 cup crushed hard toffee candies*, plus additional for garnish
- Prepared Chocolate Sauce
- Prepared Caramel Sauce
Place marshmallows and coffee in a large bowl. Pour the boiling water over the top and stir until marshmallows are dissolved. Refrigerate for 20 minutes, until cool. Whip the cream to stiff peaks and fold into the marshmallow mixture along with the toffee bits. Spoon into the individual muffin liners or cups, tapping to remove any air bubbles, and freeze until firm.
When ready to serve, drizzle chilled plates with some of each sauce. Top with a frozen Tortoni and sprinkle with some of the toffee bits.
Makes 12 servings.
*24 Werther’s Originals were used for testing purposes.