"Tipsy Pie" by Representative Robert Ashmore
Chef Robert Ashmore is back — the first repeat offender on Cookin’ with Congress, and what an offender he was. From the South Carolina gentleman who gave us Tomato Lemon Aspic, it’s Tipsy Pie.
Chef Robert Ashmore
Democratic Representative from South Carolina
As always, I followed the recipe word for word from the interestingly-foreheaded representative, no alterations:
INGREDIENTS
1 package ladyfingers
1/2 cup cocktail sherry
1/2 lb miniature marshmallows
1/2 pint of whipping cream, whipped
INSTRUCTIONS
1) Slice ladyfingers in half and line pie plate with them, cut side up.
I read this a few times to make sure I was doing it right; so what I did was slice the ladyfingers long-ways. Was there some crumbling? Yes. Did a full package of ladyfingers fit? Absolutely not.
2) Cut 1/3 off each ladyfinger to line sides of pie plate.
It is unclear, but I figured Representative Ashmore did not mean the ones I already put into the pie plate.
3) Heat wine and marshmallows in double boiler and stir until dissolved.
Not the best-sounding sentence in the world.
4) Add whipped cream into marshmallow mixture after it cools for about five minutes.
I tried not to stir too much — could lose some of that light, airy quality of the whipped cream — because of course, the chef does not specify.
5) Pour entire mixture over ladyfingers. Refrigerate for several hours. Makes six servings.
Voila! If you want to actually watch me attempt to eat it, go to the CwC Instagram or TikTok. What do you get when you combine marshmallows and wine? A completely unique flavor, let me tell you. I’ve never tasted anything quite like this — texturally, it does not match. Light and fluffy with a bit of chew almost like meringue, the flavor is much more savory than you’d imagine. The ladyfingers formed a decent pie ring though.
Verdict:
This is disappointing — it has potential, this combination of marshmallows and whipped cream and booze. I can imagine it working with Kahlua or Aperol or something but not “cocktail sherry.” Tastes like you poured a bunch of bone broth into a jar of Jet Puffed creme.
