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This dessert has a few steps, but my Shavuos guests will attest that it was well worth it. Each step is simple, and they can all be made in advance. I found a liqueur in my local wine store called Limoncello, which is a very popular Italian liqueur, as lemons grow there in abundance. It is an alcohol steeped with lemon peels and has a really lovely flavor when mixed with the cream below.
1/2 cup orange juice
juice of 1 lemon
1/2 cup sugar
2 16-oz. (454-g.) bags frozen blueberries
2 16-oz. (454-g.) bags frozen strawberries
1 tablespoon Gefen Cornstarch, dissolved in 1 tablespoon cold water
1 8-oz. (226-g.) container Gefen Non-Dairy Whipped Topping
2 tablespoons confectioners’ sugar
1 tablespoon Limoncello, or any fruit-flavored liqueur
4 egg whites
pinch salt
1 cup sugar
1/2 cup ground filberts
Make the compote: Place the orange juice, lemon juice, sugar, and berries in a pot and cook for about 15 minutes, just until berries have softened. Add the dissolved cornstarch and cook for five more minutes. Let cool and refrigerate (can be made up to three days in advance).
Beat the whipped topping in the bowl of an electric mixer fitted with the beater attachment. As it solidifies, add the confectioners’ sugar and liqueur. Refrigerate until ready to use.
Preheat oven to 250 degrees Fahrenheit (130 degrees Celsius).
To prepare meringue: Beat the egg whites in the bowl of a mixer fitted with the beater attachment. Whip until beginning to solidify, and then add a pinch of salt. Add the sugar very slowly, about two tablespoons at a time, until stiff peaks form.
Fold in the filberts.
Spread evenly with a spatula into a lined cookie sheet, and bake for one hour.
Turn off oven and let sit for six hours or overnight.
Break up into pieces and serve on top of compote and cream.
Photography: Daniel Lailah Styling: Amit Farber
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