Strawberry Mint Shortcake With A Toasted Marshmallow Topp
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 2 | Boxes of Girl Scout Trefoil | |
| Cookies | ||
| 1 | c | Butter melted |
| 30 | Girl Scout Thin Mint Cookies | |
| diced | ||
| 1 | pt | Fresh strawberries pureed |
| 16 | oz | Cream cheese |
| 8 | oz | Marscapone cheese |
| 1/2 | c | Granulated sugar |
| 6 | Egg yolks | |
| 1 | c | Whip cream |
INSTRUCTIONS
http://www.bflogirlscouts.org/recipes.htm Second Place Winner Cut cream cheese and marscapone cheese into 1/2 inch squares. Place in mixing bowl. Set aside to soften, approximately 1/2 hour. In a plastic bag place Girl Scout Trefoils and crush, remove from bag into a mixing bowl. Add melted butter and mix thoroughly. In a 4" side bowl lined with wax paper (make sure the wax paper comes over the rim of the bowl), place crust mix in firmly 1/4 inch thick. Scout Thin Mint cookies. Next place bowl over pot of boiling water, stir occasionally until melted completely. Allow to cool for 10 to 15 minutes, fold in diced strawberries and evenly fill in dessert bowls. In a small sauce pot reduce the heavy cream by 1/2. Toast marshmallows until light brown under broiler. Place marshmallows in a 4 quart sauce pot and add reduced cream while still hot. Melt over low heat until smooth. Stir frequently as not to burn. Allow to cool to room temperature, fold in whip cream and set a side. With the softened cheeses, whip in eggs and sugar until smooth. Fold in whip cream. Spoon into pastry bag. Place a 1/4 inch covering over the Thin Mint filling. On the outer edge, place pastry bag stars closely together 1/2 inch high to form a shallow bowl. In the middle arrange two Girl Scout Thin Mint cookies to stand up to form a V shape. Between them dot with a cheese filling star and gently place in a whole strawberry. Spoon toasted marshmallow topping into the shallow cream cheese bowl. Refrigerate for at least two hours. Remove from bowl carefully by lifting from the wax paper edges. Place on dessert plate sprinkled with powered sugar. Garnish with a piece of chocolate lattice, fresh mint and pureed strawberries. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 5087
Calories From Fat: 4042
Total Fat: 459.2g
Cholesterol: 2393.7mg
Sodium: 1762mg
Potassium: 2255mg
Carbohydrates: 212.9g
Fiber: 17.1g
Sugar: 163.9g
Protein: 56.9g