Elegant Layered Passover Dessert

Brynie Greisman Brynie Greisman
5.0 (1 reviews)

The inspiration for this dessert came from a chometzdig recipe. The Pesach version is at least as good, if not better! A layer of rich chocolate mousse, topped with a layer of citrus-laced creamy vanilla ice cream, and garnished with an amazing crunch. You’ll love it!

6h 15
Medium Gluten Free Vegetarian Pescatarian Passover Parve Freezer-Friendly

Contains: Tree nuts, Egg

Directions

For the Mousse

  1. Beat egg whites, adding sugar gradually, until stiff peaks form. Mix yolks into the melted chocolate. Add liqueur.

  2. Fold both mixtures together. Pour into a nine- by 13-inch (20- by 30-centimeter) baking pan and freeze.

For the Ice Cream

  1. Beat egg whites, adding 1/3 cup sugar gradually, until stiff peaks form.

  2. Add yolks and mix until incorporated.

  3. Mix together potato starch, vanilla sugar, and remaining one tablespoon sugar in a small bowl.

  4. Add to the mixture, alternating with the orange juice, mixing just until combined.

  5. Beat the parve whipping cream and fold together with the egg mixture. Spread on top of frozen mousse, cover, and freeze.

For the Crunch

  1. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

  2. Mix all ingredients in a small bowl.

  3. Spread on a baking sheet lined with parchment paper and bake for 12 minutes or until fragrant and crunchy. Cool.

  4. Sprinkle over dessert when serving.

Credits

Tips:

This crunch can be made in advance and frozen. Double it and use on other desserts as well.

Description:

Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz

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5 Comments

Ruth Broch •

I have been using this recipe for years, Pesach or not. It is fabulous!

raquel •

This recipe looks so good! Just how do I measure 3/8 of cup?

Avigael Levi Kosher.com Team •
Reply to raquel

Thank you! Use a 1/4 cup measurement and fill the 1/4 cup measure halfway to get 3/8 cup.

Shulamit Heller •

potato starch subtitute Im making this not on Pesach what would i use instead of potato starch?

Raquel Malul Kosher.com Team •
Reply to Shulamit Heller

You could use corn starch or flour.

Esti •

ELEGANT LAYERED DESSERT What can I subsitute if I dont use whip on pesach?

Raquel Malul Kosher.com Team •
Reply to Esti

I would use coconut cream (not milk), it has the same consistency as heavy cream and whips up nicely.

Sef Rosen •

Yummy looking It says to make this in a 9x13 pan but the picture shows a round pan. What size round pan should this fill?

Raquel Malul Kosher.com Team •
Reply to Sef Rosen

Since you do not need to bake the pie (we aren't worried about how it will rise) you can play around with different shaped pans. If you accidentally use a pan that is too small, I would use the extra to make mini mousse cups.