Fluffy Coffee Mallow

Did you know that marshmallows were first made utilizing the sticky root of the mallow tree and were very expensive to make? Today’s marshmallows are made with gelatin and egg white so that they keep well even though the name remains the same. The new marshmallow was introduced in 1870.

Fluffy Coffee Mallow

Recipe by Beatrice OjakangasCuisine: Old-Fashioned American
Servings

6-8

servings
Prep time

10

minutes
Chilling Time

2-4

hours

Here’s an unusual old American recipe for a dessert in which marshmallows are melted and whipped into a new confection. Because this dessert is rather rich, it makes many servings. Even though it  is great served as a pudding, try serving  it over or topped with fresh raspberries, blueberries or strawberries. This is a very old American recipe.

Ingredients

  • 16 marshmallows, quartered, or 2 cups miniature marshmallows*

  • ½ cup hot coffee

  • 1 cup whipping cream

  • 1 teaspoon vanilla

  • For serving: raspberries, strawberries, blueberries, if desired

Directions

  • Combine the marshmallows and coffee in a metal bowl and place over hot water. Heat until the marshmallows are melted.Remove from the heat and stir until cooled. With an electric mixer, beat until fluffy until the mixture is cooled.
  • Whip the cream until stiff and fold into the whipped marshmallow mixture. Add the vanilla and turn into a serving dish or divide into 6 to 8 individual dessert dishes. Chill 2 to 4 hours until set. Serve with raspberries if desired.

Notes

  • This is a great way to use marshmallows that have gotten dry – maybe you forgot you had them, or there were a few left from last summer’s campfire treats or s’mores.

Beatrice Ojakangas

Food writer Beatrice Ojakangas grew up as the oldest of ten on a farm in Floodwood, Minnesota and learned to cook and bake on a woodstove. Author of 31 cookbooks, Beatrice has a degree in home economics, has been inducted into the James Beard Cookbook Hall of Fame, was awarded an honorary doctorate from the University of Minnesota, has written for magazines such as Bon Appetit, Gourmet, and Woman's Day, and appeared on the television shows of both Julia Child and Martha Stewart. Her specialties include baking, Finnish and Scandinavian cooking, and writing well-tested, simple recipes that use wholesome ingredients. She lives in Duluth, Minnesota.

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