Strawberry Mint Shortcake With A Toasted Marshmallow Topping

THIN MINT STRAWBERRY FILLING
30 Girl Scout Thin Mint Cookies
-diced
1 pt Fresh strawberries pureed

CHEESE FILLING
16 oz Cream cheese
8 oz Marscapone cheese
1/2 c Granulated sugar
6 Egg yolks
1 c Whip cream

http://www.bflogirlscouts.org/recipes.htm

Second Place Winner

Cut cream cheese and marscapone cheese into 1/2 inch squares. Place in
mixing bowl. Set aside to soften, approximately 1/2 hour. In a plastic bag
place Girl Scout Trefoils and crush, remove from bag into a mixing bowl.

Add melted butter and mix thoroughly. In a 4″ side bowl lined with wax
paper (make sure the wax paper comes over the rim of the bowl), place crust
mix in firmly 1/4 inch thick. Scout Thin Mint cookies. Next place bowl over
pot of boiling water, stir occasionally until melted completely. Allow to
cool for 10 to 15 minutes, fold in diced strawberries and evenly fill in
dessert bowls.
In a small sauce pot reduce the heavy cream by 1/2. Toast marshmallows
until light brown under broiler. Place marshmallows in a 4 quart sauce pot
and add reduced cream while still hot. Melt over low heat until smooth.
Stir frequently as not to burn. Allow to cool to room temperature, fold in
whip cream and set a side.
With the softened cheeses, whip in eggs and sugar until smooth. Fold in
whip cream. Spoon into pastry bag. Place a 1/4 inch covering over the Thin
Mint filling. On the outer edge, place pastry bag stars closely together
1/2 inch high to form a shallow bowl. In the middle arrange two Girl Scout
Thin Mint cookies to stand up to form a V shape. Between them dot with a
cheese filling star and gently place in a whole strawberry.
Spoon toasted marshmallow topping into the shallow cream cheese bowl.
Refrigerate for at least two hours.
Remove from bowl carefully by lifting from the wax paper edges. Place on
dessert plate sprinkled with powered sugar. Garnish with a piece of
chocolate lattice, fresh mint and pureed strawberries.