Vanilla Mousse with Marshmallow Sauce

Marcia McCance


This is just one of those odd little recipes that Mom had in her notebook.

It sounds like a frozen vanilla mousse with a hot marshmallow sauce to pour over it. Perhaps the sauce can be used when it is cooled also... I don't really know. You would have to try it out and see.

I would imagine that you could also use the sauce for anything... ice cream, cheese cake, bundt cake... whatever you like.

I really just used pictures that I found on the internet to "flesh out" the ideas but it could end up looking some other way.

Happy cooking adventures!!


★★★★★ 1 vote

Stove Top



  • 1/2 pt
    cream, beaten stiff
  • 4 Tbsp
    level tbsp powdered sugar
  • 1 tsp
    vanilla extract

  • 1/2 c
  • 4 Tbsp
    cold water
  • 1
    egg white
  • 1 1/2 c
    mini marshmallows cut fine (or 12 large) (or 7 oz marshmallow creme)

How to Make Vanilla Mousse with Marshmallow Sauce


  1. VANILLA MOUSSE: whip the cream to stiff peaks, sprinkle the sugar slowly as you continue whipping, add the vanilla and finish whipping -- then freeze
  2. Mom gives no directions on how to freeze it. I have thought it would do nicely in a prepared pie crust (any kind), or in individual cupcake liners in a muffin pan, or it could be piped onto parchment paper and frozen in shapes. It could also be put in a bowl, and dipped out like ice cream later. Alternative: since this is basically just frozen whipped cream, you could buy a pkg of frozen whipped topping, too -- Your choice.
  3. MARSHMALLOW SAUCE: Put the unbeaten egg white, water and sugar in a double boiler and cook over boiling water for 5 minutes BEATING CONSTANTLY with hand mixer.
  4. Remove from fire, add the vanilla and marshmallows (cut fine) and continue beating until it makes a smooth sauce.
  5. There are no directions as to whether to use it hot, warm or cold... but I would think it would be nice used like "hot white fudge" sauce on the mousse.
  6. NOTE: The original recipe calls for 12 of the large marshmallows cut fine, but I figured it would be easier with the mini marshmallows (or even marshmallow creme). It says to cut them fine... so I don't know if it will be a problem to simply use the minies "as is" or if you will need to chop them smaller to make them melt better.
  7. NOTE: I thought it was interesting that it said "remove from fire" -- this may be a very old recipe because we would have said remove from burner or stove. Just thinking.

Printable Recipe Card

About Vanilla Mousse with Marshmallow Sauce

Course/Dish: Puddings Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom

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