My good friend Rifky told me about her “cheat” dessert using sorbet and frozen fruit that always makes a hit. I played around with the concept, elevated it, and spiked it to give it that extra kick. When I had some company recently, we passed it around the table, and I certainly got the reaction I was hoping for! Plates wiped clean after double and even triple helpings! It’s delicious even without the optional topping, but if you have the extra time to whip it together, it definitely takes this dessert to the next level.

Directions

Prepare The Crunch

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2. Combine Rice Krispies and slivered almonds in a medium-sized bowl.

3. Melt margarine and brown sugar in a pot or microwave and mix until combined. Spoon the mixture over the Rice Krispies and almonds, tossing to coat.

4. Spread onto a Gefen Parchment-lined baking sheet and bake for 15–20 minutes. Mix, breaking up some of the larger pieces, and allow to cool. Store in an airtight container.

Assembly

1. Using a large serving tray, place scoops of sorbet and vanilla ice cream in a randomized pattern, overlapping the different flavors slightly, until the entire tray is full.

2. Place about half the container of lemon cream into a piping bag and pipe rosettes throughout.

3. Sprinkle the fresh fruits, about half of the crunch, if desired, and mini meringues all around, on top of the scoops. Spritz some whipped cream rosettes.

4. Drizzle with liqueur and enjoy!

Tips:

For faster assembly, place all of the sorbet and ice cream scoops onto the tray and pipe the lemon cream rosettes before your seudah begins. Place the entire tray into the freezer. Remove just before serving and scatter the fresh fruits, optional crunch, meringues, and whipped cream over the top. Drizzle with liqueur and enjoy!