INGREDIENTS
500 g Marshmallows
37 5ml Port
250 ml (1 cup) whipped cream
1 ml salt
5 ml (1tsp) vanilla essence
Castor sugar to taste
DECORATION
Grated chocolate or Glacé Cherries and Angelica
METHOD
Cover marshmallows with Port
Add salt and soak for 24 hrs or longer
Strain off Port and heap marshmallows on serving dish and chill
Beat cream, castor sugar and vanilla essence, pipe cream over marshmallows and chill
Decorate with grated chocolate or little red blossoms and green leaves made of Cherries and Angelica
