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Parve
Medium
12 Servings
Allergens 
30 Minutes
Diets
This impressive dessert combines winning flavors and has a dramatic presentation.
1/2 cup Mishpacha Flour
1/2 cup sugar
1/2 cup walnuts, chopped
7 tablespoons (3 and 1/2 ounces / 100 grams) margarine
1 and 1/2 containers Gefen Whipped Topping or other whipping cream (parve or dairy)
1 teaspoon Gefen Vanilla Extract
4 egg yolks
2 heaping tablespoons nougat
1 tablespoon coffee dissolved in 1 tablespoon boiling water
4 egg whites
2/3 cup sugar
1/4 cup sugar
1 tablespoon Gefen Cocoa
3 and 1/2 ounces (100 grams) chocolate
1/3 cup Gefen Whipping Cream (parve or dairy)
4 tablespoons water
3 and 1/2 tablespoons (1.75 ounces / 50 grams) margarine
Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Place the flour, sugar, and nuts into a pan. Cut the margarine into squares and place on top.
Bake for 20 minutes, stirring the mixture every five minutes.
Remove from the oven, cool, and crumble.
Beat the cream with the vanilla.
Reduce the mixer speed and add the egg yolks, nougat, and coffee.
Beat the egg whites with the sugar.
Fold the egg white and cream mixtures together.
Pour into a silicon pan with half ball (dome)–shaped depressions and freeze overnight.
Place the sugar, cocoa, chocolate, cream, and water into a pot over a medium-low flame. Cook until all the ingredients are melted.
Remove the pot from the flame and stir in the margarine until it is completely dissolved.
Unmold the ice cream and place it on a plate. Sprinkle crumbs over it and pour some sauce over the top.
Photography: Daniel Lailah Styling: Amit Farber
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