1 pound Mascarpone Cheese (I prefer Belgioioso brand, 2 containers)
6 Egg yolks
1/2 cups White sugar
1/4 Light brown sugar
2/3 Cup Whole milk
1 cup Heavy whipping cream, cold
1/2 cup Strong brewed coffee, cooled
4 tablespoons Chocolate liquor (Optional)
1 10 ounce Bag of marshmallows
1-2 Boxes of plain graham crackers
2 tablespoons Cocoa powder
1/2 teaspoon Vanilla extract
Cheese Mixture: While off of the heat in a medium saucepan whisk egg yolks and sugar together until well integrated. Add milk and whisk to combine. Move saucepan onto medium heat and stir constantly until the mixture comes to a boil. Allow to gently boil for 1 minute. Remove from heat, cool slightly, cover and refrigerate for 1 hour. After it's chilled stir in the mascarpone cheese.
Whipped Toasted Marshmallow: Set your oven to broil. Line a baking sheet with your marshmallows. Pop them in the oven and do not leave them alone! Turn the marshmallows until they have toasted on all sides to your preference. Set aside and allow to cool slightly. Then whip heavy cream and vanilla until soft peaks form. Add toasted marshmallows. Continue to whip until thickened.
Assembly: Combine cooled coffee and chocolate liquor. Submerge graham crackers but don't allow them to soak for too long, no more than 5 seconds. Line your pan with 2 layers of soaked graham crackers. Spread half of the cheese mixture over them and then half of the whipped marshmallow on top of that. Sprinkle with cocoa powder. Add 2 more layers of soaked graham crackers. Spread the last half of the cheese mixture over them and then the whipped marshmallow atop that. Dust with cocoa powder.
*This recipe is best when made a day ahead and
allowed to set and merry, it is well worth the wait!