Crème de la crème cake

Directions

1. Mix Graham crumbs, softened butter and sugar in a bowl.
2. Line bottom and edges of a square, rectangular or round baking pan with parchment paper. (You can also use a springform pan to unmold cake easily).
3. Transfer Graham mixture to pan and, using finger tips, press crust evenly on the bottom.
4. In a bowl, double boiler or microwave oven, melt chocolate and butter.
5. Let stand on the counter.
6. In a bowl, beat Lactantia^® whipping cream until soft peaks form (whipping cream texture). Set aside.
7. In another bowl, beat eggs vigorously with maple syrup and pinch of salt for 1 to 2 minutes.
8. Add melted chocolate and mix until texture is smooth.
9. Using a spatula, progressively add whipping cream until mousse is light and smooth.
10. In baking pan, pour half of prepared mousse over Graham crust, then add a layer of blueberries, strawberries and marshmallows. Cover with the rest of chocolate mousse, and smooth top.
11. Put in freezer for 4 hours.
12. Decoration. In a bowl, begin beating Lactantia^® whipping cream and vanilla, then add sugar and keep beating until whipped cream is firm.
13. To unmold cake, pull on edges of parchment paper (or open springform pan).
14. Decorate cake with whipped cream, blueberries and marshmallows.