Marlene Dietrich’s Coffee Mousse
2 cups strong black coffee
1/2 pound (36) marshmallows
1/2 cup heavy cream
1/2 cup finely chopped walnuts
Cook coffee and marshmallows together, stirring occasionally until marshmallows are melted. Cool. Add cream and nuts. Pour into sherbet glasses; chill. Or omit nuts and freeze in tray of automatic refrigerator with control at coldest setting. Stir several times during freezing. After last stirring sprinkle nuts on top; freeze until firm. Approximate yield: 6 servings.