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Sinful and exquisite, this dessert is not difficult to make. Hold yourself back, though — reserve it only for special occasions!
1/2 cup ground almonds
1/2 cup brown sugar
7 tablespoons (3 and 1/2 ounces/100 grams) margarine, melted
1 cup flour
8 eggs, separated
1/2–3/4 cup sugar
2 packages vanilla sugar
3 tablespoons instant coffee
1 and 1/2 small containers Gefen Nondairy Topping (approximately 1 and 1/2 cups)
1/2 cup Gefen Cocoa Powder
1/2 cup sugar
1/4 cup (2 ounces/50 grams) margarine
1/2 small container Gefen Nondairy Topping (approximately 1/2 cup)
1 small container Gefen Nondairy Topping (approximately 1 cup)
2 tablespoons Gefen Confectioners’ Sugar
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Mix the ingredients in a bowl. Set a handful of the mixture on the side.
Spread the rest of the mixture in a 10×15 inch pan.
Bake for 20 minutes, then let cool.
Bake the separated handful in a small pan for a few minutes; just until it hardens and is golden colored. Crumble and set aside for topping.
Beat egg whites until stiff.
Slowly add the yolks, sugars, coffee and nondairy topping.
Pour the ice cream on top of the cooled crust. Freeze until firm.
Cook the fudge ingredients. Let cool.
Pour fudge on top of the frozen ice cream. Return pan to freezer.
Beat the non-dairy topping and the confectioner’s sugar together.
Spread the mixture over the chocolate fudge layer.
Sprinkle the crumble on top.
Cover the pan tightly and freeze.
To serve, simply cut pieces with a round or square cutter.
Photography: Daniel Lailah. Food Styling: Michal Leibowitz.
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For the Ice cream layer, should the instant coffee be dissolved in water?
No need. It will dissolve in the eggs.
The best dessert! I make it again and again each yom tov!!