Topped with big loopy swirls of Marshmallow Fluff meringue burnished to a golden bronze, this S’more may be all grown up, but it still knows how to have a good time. A sweet, crumbly graham cracker crust is topped with a dense, very adult, very rich, and very boozy chocolate cream. The combination of liqueurs here is by no means written in stone: dark rum, Grand Marnier, bourbon—just pick two or three complementary flavors as you like and substitute an equal amount for what I have suggested here.
Combine the graham cracker crumbs with the melted butter and granulated sugar until well combined. Press into the bottom of a 9-by-13-inch metal baking pan.
Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter. Beat in the Cognac, crème de cacao, Kahlúa, vanilla, and salt.
Melt the Butter in a Medium Saucepan Over Low Heat and Whisk in Cocoa Powder Until Smooth. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth. Let cool slightly, then gradually beat into the egg mixture.
Fold the Softly Beaten Heavy Cream into the Chocolate Mixture Just Until Combined. Spoon the chocolate cream over the graham cracker crust, smoothing it evenly with a spatula. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
When Ready to Serve, Make the Meringue: Using an electric mixer set at low speed, beat the egg whites until foamy. Add the salt and cream of tartar and beat at medium speed until soft peaks form. Beat in the vanilla. Add the Marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
Carefully Cut the S’Mores into 15 Large Squares. Place each S’more on a dessert plate. Top each with ½ cup of the meringue in a large dollop. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown. Serve immediately.
© 2007 All rights reserved. Published by Chronicle Books.