Ingredients
1 package (16 ounces) large marshmallows, halved3 egg yolks, beaten1/2 cup milk1/8 teaspoon ground mustard1 cup heavy whipping cream2 teaspoons confectioners’ sugar1 teaspoon vanilla extract1 can (20 ounces) pineapple chunks, drained1 can (15 ounces) mandarin oranges, drained3 cups sliced fresh strawberries1 cup fresh blueberries1/2 cup chopped pecans
Preparation
Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks, milk and mustard. Cook and stir over medium heat until mixture reaches 160° and coasts the back of a metal spoon. Cool for 5 minutes. Stir into marshmallows.
In a bowl, beat the cream, confectioners’ sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in pecans.
