This recipe has a special place in my heart. When I was in seminary in Israel, it was before Rosh Hashanah, and I was out on the mirpeset, miserable and homesick, with no plans for Yom Tov.
Then, a friend called me to the payphone. Rebbetzin Chaya Kaplan was on the line! Her husband, R’ Naftali, was the mashgiach at the Mir yeshiva. They were my parents’ shadchanim. She invited me for Yom Tov and reserved a seat for me right next to her!
They served a delicious dessert which they called “glidat vanil” and “glidat choco.” It tastes like custard ice cream! My whole family makes it now, and it always reminds me of the kindness of that special couple to a lonely sem girl in Israel.
Beat the egg whites. As they stiffen, slowly add the sugar.
In a separate bowl, beat the egg yolks with vanilla. Slowly drizzle in the oil.
Fold the beaten egg white into the yolk mixture.