Desserts & Baking

Aunty Irene’s Orly Whip Cassata

By
07 October 2025
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.”
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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.

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Production: Khanya Mzongwana
Photographer: Toby Murphy
Tracy Klass

Recipe by: Tracy Klass

Tracy Klass has reinvented herself roughly every 20 years with one constant: a deep love of cooking and feeding people. She’s been a marketing manager while raising three kids as a single mother, a stand-up comedian, and almost had a stage show when Covid hit. Once again, she pivoted, this time to launch A Taste of Klass, bringing traditional Ashkenazi Jewish cooking to modern tables. Today, Tracy runs A Taste of Klass full-time from her kitchen in Observatory in Cape Town, proving that it’s never too late to start again – especially when there’s something delicious at the end of it.

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