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Elegant Layered Passover Dessert


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!


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.


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


Photography: Hudi Greenberger

Food Styling: Janine Kalesis
Assisted by Simmy Horwitz