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Dairy
Medium
35 Minutes
Diets 
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.
crushed Viennese crunch
chocolate mousse (recipe below)
vanilla ice cream
coconut crumble (recipe below)
1 cup shredded coconut
3 tablespoons margarine
1/3 cup dark brown sugar
1/3 cup Manischewitz Potato Starch
cut-up strawberries and blueberries
zabaglione sauce (recipe below)
3 egg yolks
1/2 cup sugar
1/2 cup Jeunesse Duette or other semi-sweet white wine
pinch of salt
6 ounces (170 grams) good-quality chocolate
6 eggs, separated
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.
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.
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