Yield: 1 Batch
|2 cups||Whipping cream|
|½ pounds||Halva, flaked|
|Commercial chocolate sauce (opt'l.)|
|Additional flaked halva (opt'l.)|
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.