Marshmallow Cheesecake

The Marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. Wikipeida

Ingredients	Filling
1 layer 8-9 inch Sponge cake 200 g Wafer Rolls 10 Chocolate leaves Chocolate letters 1-2 tbsp Hazelnut crocant	200 g Marshmallows(preferable 300 grams) 120 ml Milk 250 g Philadelphia balance cream cheese, softened 1 Egg yolk 1/2 tbsp Lemon juice 200 g Whipping cream

1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat. If using 200 grams of marshmallow, I would suggest adding 1 teaspoon of gelatin powder into the mixture.
   
2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice. Beat cream until soft peaks form in another bowl. Fold the whipped cream into the cream cheese mixture until combined.
   
3. Place the sponge cake in a mousse ring on a serving plate, surround with wafer rolls, then spread the cheese mixture into it. Chill overnight or at least 3 hours. Decorate with chocolate and hazelnut crocant.