Submitted by Susan Kaden:
"This recipe reminds me of growing up with the best cook ever on the planet and how she always let me cook and bake with her. She inspired me on my journey with food and cooking. She is the best, most loving and supportive mom!"
Phyllis Lippmann lives with her husband, Henry, in Croton-on-Hudson, New York. She is a social worker who believes that nothing is more therapeutic than the pleasure of sharing great food with family and friends. She grew up in a small town in upstate New York and fondly remembers her family's victory garden. Picking fresh vegetables for a salad each night was a happy summer ritual. Her favorite recipes are the ones handed down through the generations and coffee torte is no exception. It was first introduced to the family by her mother, Rose. Phyllis appreciates that her delightful daughters, Deb and Susan, are both excellent cooks and bakers. She is also glad that her grandchildren, Sammi, Zach and Sydney are all learning their way around the kitchen.
Phyllis Lippmann's Coffee Torte
Line sides and bottom of buttered 8" springform with split lady fingers. Split sides on inside of pan. Melt 1/2 lb. marshmallows in top of double boiler. Dissolve 3 heaping teaspoons instant coffee in 1/2 cup boiling water. Add to melted marshmallows. Remove from heat. Cover. Stir occasionally. When cooled - fold into 1 pint whipped heavy cream. Pour into springform. Sprinkle with chopped pistachio nuts. For 9" tin use 3/4 lb. marshmallows, coffee with 3/4 cup water 3/4 cup cream.
Phyllis comments, "It may also become a Mocha Lady Finger Dessert but adding the chocolate is tricky. The coffee flavor is lovely on its own, a light and scrumptious dessert."