Title: Frozen Halvah Dessert
Categories: Dessert Jewish
Yield: 10 Servings

6		Eggs, separated
2/3	c	Sugar
2	c	Whipping cream
1/2	lb	Halva, flaked
		Commercial chocolate sauce
		;(opt'l.)
		Additional flaked halva-opt

Beat egg yolks at medium speed of an electric mixer until thick & lemon colored. Gradually add sugar, beating well. Beat whipping cream until stiff peaks form; fold into egg yolk mixture. Beat egg whites (at room temp) at high speed of electric mixer until stiff peaks form. Fold into egg yolk mixture. Sprinkle halva over egg yolk mixture; fold in gently. Pour into a lightly oiled 12-cup mold; cover & freeze at least 8 hrs. Unmold dessert onto a serving plate. If desired, drizzle chocolate sauce over dessert, & sprinkle w/additional halva. Yield: 10 to 12 servings.

Recipe from Maureen Berkman in "I Must Have That Recipe" from Albert Einstein College of Medicine, Yeshiva University/Bronx, NY. In "America's Best Recipes: A 1989 Hometown Collection." Birmingham, AL: Oxmoor House, Inc., 1989.ISBN 0-8487-0765-6. Posted by Cathy Harned.

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