1/2 pound marshmallows
1/2 cup orange juice
1/2 cup ginger ale
1 cup heavy cream, whipped
Sponge cake or lady fingers
6-8 peaches, sliced
1/2 cup chopped crystallized ginger
Cut marshmallows in quarters, add to orange juice and stir over hot water
until almost melted: Cool slightly and add ginger ale. When slightly thickened
fold in 3/4 cup whipped cream. Line a spring form pan with waxed paper.
Arrange layer of cake or ladyfingers on bottom, next a layer of peaches, then
layer of marshmallows; repeat until there are 3 layers of cake and 2 of
filling. Chill in refrigerator overnight. Unmold; garnish with remaining
peaches and cream and ginger.
