Desserts & Baking
Aunty Irene’s Orly Whip Cassata
10
Easy
10 minutes, plus freezing time (at least 6 hours or overnight)“This delicious Parev ice cream goes perfectly with a baked dessert, fruit compote or is delightful served by itself. There so many options to make it your own. Aunty Irene was a marvellous cook and I am delighted to be able to share one of her recipes with you.”
Ingredients
Method
- 1 cup Orly Whip or non-dairy creamer
- 4 large free-range eggs, separated
- 100 g caster sugar
- A pinch of salt
- 1 t vanilla
- 50 g Parev black chocolate, chopped
- 50 g Glacé red and green cherries or nougat
- 50 g Toasted flaked almonds or almond praline, to decorate
Method
Ingredients
1. Beat the non-dairy creamer, egg yolks, caster sugar, salt and vanilla until stiff.
2. In a separate bowl, beat the egg whites until stiff but not dry.
3. Fold the egg whites into the cream mixture, then add the chocolate, cherries and nougat.
4. Freeze overnight in a large glass bowl.
5. Serve with a baked dessert of your choosing, some fruit coulis or just by itself.
Find more Rosh Hashanah recipes here
Production: Khanya Mzongwana
Photographer: Toby Murphy
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