Aunty Irene’s Orly Whip Cassata

• 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

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.

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Production: Khanya Mzongwana
Photographer: Toby Murphy