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Parve
Medium
12 Servings
Allergens 
30 Minutes
Diets
This recipe is one of my all-time favorite dessert recipes. I make it often and keep it in my freezer for Shabbat and other occasions. I often substitute the chocolate liqueur for Walder’s vanilla for a bit of a different twist.
16 ounces dessert whip like Gefen
1 cup confectioner’s sugar
3 egg yolks (pasteurized)
1/2 cup vanilla soy milk
1 teaspoon Gefen Vanilla Extract
1 teaspoon hazelnut extract (optional but recommended)
3 tablespoons Schmerling’s Chocolate Liqueur
1/2 cup Chinese pecans or honey roasted pecans
Whip the dessert whip in a mixer fitted with the beater attachment.
Add the remaining ingredients in the order they appear, then whip until well mixed.
Freeze, scoop, and serve.
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You say to use pasteurized eggs in this recipe. Do you know where they can be purchased?