In Murder Most Irish, Wilfred Fraser invents a special dessert for his St. Patrick's Day Eve meal. It's a twist on an old-fashioned recipe involving marshmallows and coffee, but he adds Irish whiskey. the alcohol in the whiskey evaporates, but the distinctive flavor remains.
The mallow needs to chill for six to eight hours before serving, so if you plan to serve it for dessert, start in the morning. As a bonus, you can use leftover breakfast coffee instead of making more for the recipe. It makes six not-too-large servings.
Heat the coffee in a small saucepan over medium heat. Without removing the saucepan from the heat, add the marshmallows, a few at a time, and stir. It might seem that they are going to bob about, remaining whole forever, but they eventually melt completely in the coffee. Remove the saucepan from the heat and let the contents cools slightly.
Add the Irish whiskey. (If you want to make sure the alcohol in the whiskey evaporates, add it as soon as you remove the saucepan from the heat.) Let the mixture cool to the point that you can touch the outside of the saucepan comfortably.
In a medium bowl, whip the cream to soft peaks. Add the coffee mixture to the bowl, stirring until it's completely blended in. A wire whisk makes this process simple.
Ladle the mixture into six small dessert dishes--old-fashioned stemmed dessert cups made from clear glass are ideal--and chill for six to eight hour.
Garnish with extra whipped cream if desired.
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