Frozen Mocha Marjolaine

Makes 8
Prep 15 m
Freeze 180 m
Freeze or overnight



  1. 1 of 4 Line a 9 x 5-inch loaf pan with heavy-duty foil. Place meringue cookies in a large plastic bag. With back of measuring cup, gently tap meringue cookies to crush slightly.
  2. 2 of 4 Layer 1 cup meringue crumbs in bottom of prepared pan. In medium-size bowl, combine 1 cup of the heavy cream, 2 tablespoons of the sugar and instant espresso powder. With electric mixer, beat until soft peaks form. Evenly spread cream mixture in pan. Top with 1 cup meringue crumbs; slightly pat into mixture.
  3. 3 of 4 In same bowl, combine mousse mix and milk. Prepare as package label directs. Evenly spread in prepared pan. Top with remaining meringue crumbs, slightly pressing into mousse. Cover with plastic wrap; freeze 3 hours or overnight.
  4. 4 of 4 To serve, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until soft peaks form. Remove plastic wrap from marjolaine. Place serving platter on top. Invert; carefully peel away foil. Spread whipped cream over top; sprinkle with cocoa powder, if desired.
Nutrition Information for Frozen Mocha Marjolaine
Servings Per Recipe: 8
Per Serving: 64 mg chol., 12 g sat. fat, 284 kcal cal., 2 g fiber, 48 mg sodium, 19 g Fat, total, 4 g pro., 24 g carb.
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Printed from 06/27/2019