Halvah Parfait

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This dish is said to be the only dish invented in Israel to attain international acclaim.

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Ingredients [?]

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  • add   2 tablespoons amaretto liqueur
  • add   1 cup sweet cream
  • add   6 egg yolks
  • add   150 g halvah
  • add   6 tablespoons sugar


  1. In a bowl whip the sweet cream until it forms stiff peaks. In a small saucepan mix the sugar with 6 tablespoons of water and boil for 5 minutes.
  2. Remove from the heat and let the mixture cool.
  3. In the top of a double boiler, over but not in boiling water, place the syrup and add the egg yolks and Amaretto.
  4. Mix with a hand mixer without stopping until the mixture is thick in texture and lighter in color and begins to form a foam on the surface.
  5. Remove from the heat, transfer to a mixing bowl and add the halvah.
  6. Mix at a high speed without stopping for 15 minutes and then fold in the whipped cream, mixing gently with a plastic spatula until the mixture is even throughout.
  7. Transfer the mixture to a loaf pan, cover with plastic wrap or parchment paper and place in the freezer for a minimum of 6-8 hours. Serve in thick slices as a dessert.
  8. *Hailing from the Middle East, this confection is made from ground sesame seed and honey, sometimes with the addition of chopped dried fruit and pistachio nuts. It`s available in most supermarkets in wrapped bars, and in Jewish delicatessens in long slabs from which individual slices can be cut.