Mocha Mousse

This one was a success with my husband and niece. I even liked it an I am not a coffee drinker.

It came from Open House A Culinary Tour The Junior League of Murfreesboro. A friend gave me this cookbook for my recent birthday.

28 Large Marshmallows

1 cup. strong brewed coffee

1/2 teaspoon almond extract

1 cup whipping cream, whipped

Ladyfingers or angle food cake slices ( I used Madeline's)

Place the marshmallows and coffee in a double boiler over simmering water.

Stir in the almond extract. Remove from the heat; cook completely. Fold in the whipped cream. Pour into a bowl lined with ladyfingers. I used Madeline's in a 8 1/2 x 11 Pyrex dish.

Chill, covered, until ready to serve. Garnish with toasted almonds and grated chocolate.

NOTE: This dessert tastes better if prepared the day before serving. Maybe made up to 3 days ahead, covered and chilled.

Yields 8 servings