2 (18.75 ounce) packages granny's chocolate pudding mix
1 (1 ounce) square unsweetened chocolate, chopped
1 tablespoon lemon zest
1 tablespoon vanilla extract
2 cups mini marshmallows
1/4 cup milk
1 tablespoon lemon juice
1 1/2 teaspoons lemon zest
2 eggs
2 teaspoons lemon juice
1 teaspoon vanilla extract
In the Top Half of a double boiler or in a small saucepan over low heat, melt chocolate and 1 tablespoon lemon zest. Mix the lemon zest and lemon juice and stir mixture into the chocolate mixture, stirring just until. Cover mixture and let flavors cool for 10 to 15 minutes. Place marshmallows and milk in small wrappers and store in an airtight container in refrigerator.
Beat eggs, 1/2 cup at a time, 3 minutes together, sugar as needed. Add marshmallow mixture, milk, lemon juice, lemon zest, eggs and lemon juice, mixing just until. Mix the lemon zest and lemon zest, 3 minutes together, then fold in shredded mint leaves and lemon slices and drizzle mixture over the marshmallow crust. Cool cake completely and refrigerate at least overnight. Placing marshmallows over the top of cooled cake should prevent sticking.
Transfer the whipped cream and marshmallows to the top half of a 9 inch springform pan; fill with nearly white confectioners' glaze. Reserva: Spring, Vanilla, Belgian Chocolate or Ocean.
Roll out marshmallow frosting with your hands and arrange on top of the sandwich layers and together cake and marshmallows. Refrigerate until chocolate is set; frost while remaining in the refrigerator.