6 Servings
35 Minutes
Allergens
My friend Chayala graciously agreed to share this recipe with me after I immediately fell in love with the presentation. I had to tweak parts to make it Pesach friendly, and you might choose to tweak even more, but it’s the triple aspect that is key. It might seem daunting with all the parts, but they can each be made in advance and frozen. It’s a dessert your family will enjoy no matter how many times you serve it because of all the variety.
To make this awesome dessert, buy a plastic three-section dessert dish. They are sold in the paper goods stores, and made by Simcha Collection.
Combine all coconut crumble ingredients in a medium bowl.
Spread out on a Gefen Parchment-lined baking sheet and bake in a preheated 400°F (205°C) oven for 10 minutes. Set aside.
Melt chocolate in a double boiler.
Add egg yolks and beat together.
Beat egg whites in a separate bowl.
Slowly fold whites into the chocolate mixture. Refrigerate until ready to serve.
Bring a pot with one inch of water to a boil.
Beat eggs and sugar until thick and pale yellow, approximately five minutes, in a metal or glass bowl.
Place the bowl over the heat, add the wine and salt, and beat until frothy. Freeze until ready to serve.
Tips:
If you use parve whip topping on Pesach, feel free to add one in to the zabaglione sauce. It will add a lot to the texture.
Scoop the mousse into the first section and top with Viennese crunch.
Scoop vanilla ice cream into the second section and top with coconut crumble.
Place strawberries and blueberries in the third section and top with a spoon of zabaglione sauce.
Notes:
You can make a strawberry sauce to go over the vanilla ice cream in addition to the coconut crunch.
