In a stand mixer fitted with the whisk attachment, whip the heavy cream and marshmallow creme until firm peaks form; transfer to a piping tip fitted with a round tip.

To assemble, pipe 12 mounds onto a graham half.

Place another half over the cream, barely pressing the cracker to keep in place.

Pipe another layer of cream and then add another graham half.

Pipe one final top layer of cream; repeat until all eight cakes are built.

Refrigerate at least six hours, preferably overnight.

When ready to serve, place a handful of mini marshmallows over the top layer of cream.

Using a kitchen torch, char the marshmallows, being careful to not melt the cream.

Drizzle chocolate fudge over the marshmallows and serve immediately.