Toasted Marshmallow Torte with Cherry Vanilla Sauce - Cheerwine
This marshmallow dessert punctuated with a delicious Cheerwine and Luxardo cherry syrup is from Chef Brandon Sharp at Hawthorne & Wood in Chapel Hill, N.C.
Ingredients
- 1½ ounces gelatin sheets
- 5 cups sugar
- 1 cup water
- 4½ ounces corn syrup
- 2 teaspoons vanilla extract
- Graham crackers, enough to line two half-sheet pans
- 4 cups heavy cream
- 12 cups chocolate chips
- 1 liter Cheerwine
- ½ fresh vanilla bean, split and scraped
- 17.6 ounces Luxardo cherry syrup
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