Filling

• In a chilled bowl, combine the heavy whipping cream, sugar, 1 tsp vanilla, and nutmeg. Beat on medium-high speed until stiff peaks form (usually 2–5 minutes). Set aside in the fridge.
• Using your mixer, blend the cream cheese, 2 containers of marshmallow fluff, and the remaining 1 tsp of vanilla until smooth and well-combined.
• Gently fold the whipped cream into the marshmallow mixture. Mix until the streaks disappear and the filling is light and airy.
• Layer the dessert:

  Quickly dip cookies one by one into the espresso.

  Arrange half of the soaked cookies in a single layer in a 8x8 baking dish.

  Spread half of the creamy filling over the cookies.

  Add a second layer of espresso soaked lady fingers and top with the remaining cream mixture.

  Spread the final container of marshmallow fluff over the top.

  Sammy’s Tip: dip your spatula in cold water before spreading; this prevents the fluff from sticking and creates a smooth finish. Don't worry about it looking perfect either!
• Use a kitchen butane torch on medium-high heat.

  Hold the flame about 1 inch from the top, moving in circular motions until the marshmallow is golden brown.

  Note: Fluff melts fast! Keep the torch moving to avoid a mess.

  See FAQ's above if you prefer to use your oven broiler.
• Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the cookies to soften.