1 lb. sm. marshmallows
1 c. strong coffee
2 tbsp. instant coffee crystals
1 c. heavy cream, whipped
1/4 tsp. almond extract

Melt marshmallows with coffee either 3 minutes in microwave or on top of a double boiler. Chill until almost set. Fold in whipped cream and almond extract. Pour into buttered mold, serving dish or individual glasses. Chill. Sprinkle toffee crumbs on top before serving.