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.