1 (10 1/2 oz.) pkg. Kraft's Miniature Marshmallows
3/4 c. very strong coffee (made with 2 heaping tsp. instant coffee)
8 - 10 (1/2") slices commercial angel food cake
1/2 c. good cognac
1 pt. whipping cream

In a metal bowl put the marshmallows and pour over them the boiling coffee. Set this over hot water, and stir with an upward folding motion until the marshmallows are almost, but not quite, melted. (Try to keep same light and fluffy.) When this stage is reached, take the bowl off the hot water and set it in cracked ice.

Stand cake on edge, like the spokes of a wheel, in a souffle dish (or a Pyrex bowl) and dribble the brandy over the cake, seeing that each piece gets a good share. Whip the cream stiff, and take a look at the marshmallows. This mixture ought to be about to jell by this time. If it ain't, keep chilling it. At the jelling point, fold the cream into it, pour the works over the cake, and put into refrigerator for several hours. Decorate with bitter chocolate.