1c. powdered sugar
3 eggs, separated (whites from yolks)**
2 oz. unsweetened chocolate
1c. chopped nuts (optional)
1c. heavy cream (whipped cream)
1c. crushed vanilla wafers
1c. mini marshmallows
Cream butter and sugar together until fluffy. Add egg yolks and beat. Add melted chocolate gradually, beating constantly. Add 1/2c. nuts. Fold in stiffly beaten egg whites. Beat again. Put 1/2c. crushed cookies in 9x9-inch pan. Carefully spoon above mixture over cookies. Set into refrigerator. Whip cream, combine with remaining nuts and marshmallows. Spread over top of chocolate mixture. Top with remaining crumbs. Refrigerate for several hours. Makes 9 servings.
**Eggs will not be cooked in this recipe, so if you can find pasteurized egg whites and pasteurized egg yolks separately, that would be best. You will use both the egg whites and egg yolks separately in the recipe. You will have to add some cream of tartar or lemon juice or white vinegar to the pasteurized egg whites in order for them to fluff for the recipe. For 1 egg, use 1/4t. cream of tartar, 1/4-1/2t. lemon juice, or 1/4-1/2t. white vinegar--cream of tartar works best.
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