This is a sweet dressing to be served with fresh or stewed fruit or moulded fruit desserts.
8 marshmallows, cut into small pieces 1 egg, lightly beaten juice of
½ teaspoon salt
1 oz. desiccated coconut
5 fl. oz. double cream , whipped until thick but not stiff
In a small heatproof mixing bowl, set in a pan of simmering water, melt the marshmallows over moderately low heat, stirring constantly.
In another small mixing bowl, beat the egg, lemon juice, salt and coconut to-gether with a wooden spoon. Add the egg mixture to the marshmallows and cook, stirring constantly, for 2 to 4 minutes or until the mixture becomes thick. Remove the pan from the heat and the bowl from the pan. Set the bowl aside to cool.
When the marshmallow mixture is cool, fold in the cream and serve im-mediately.