CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Desserts |
1 |
Batch |
INGREDIENTS
6 |
|
Eggs; separated |
2/3 |
c |
Sugar |
2 |
c |
Whipping cream |
1/2 |
lb |
Halva, flaked |
|
|
Commercial chocolate sauce (opt'l.) |
|
|
Additional flaked halva (opt'l.) |
INSTRUCTIONS
Beat egg yolks at medium speed of an electric mixer until thick and lemon
colored. Gradually add sugar, beating well.
Beat whipping cream until stiff peaks form; fold into egg yolk mixture.
Beat egg whites (at room temperature) at high speed of electric mixer until
stiff peaks form. Fold into egg yolk mixture. Sprinkle halva over egg yolk
mixture; fold in gently. Pour into a lightly oiled 12-cup mold; cover and
freeze at least 8 hours.
Unmold dessert onto a serving plate. If desired, drizzle chocolate sauce
over dessert, and sprinkle with additional halva.
Yield: 10 to 12 servings.
From Maureen Berkman in _I Must Have That Recipe_ from Albert Einstein
College of Medicine, Yeshiva University/Bronx, NY. In _America's Best
Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc.,
1989. Pg. 126. ISBN 0-8487-0765-6. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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