This is one of those recipes that is worth making year-round using regular ladyfingers, any chocolate and heavy cream. It contains a double dose of liqueur, with some brushed on the spongecake or ladyfingers that form the edge of the dessert and the rest beaten into the mousse filling. Two teaspoons instant coffee can substitute for the espresso.
- 4 ounces Passover spongecake or Passover ladyfingers
- 4 to 5 tablespoons kosher for Passover liqueur (hazelnut, amaretto or orange)
- 12 ounces kosher for Passover dark chocolate, such as Camille Bloch or Alprose Swiss
- 1 teaspoon instant espresso, or 2 teaspoons instant coffee
- 1/4 cup hot water
- 1/3 cup kosher for Passover liqueur (hazelnut, amaretto or orange)
- 2 large egg yolks
- 4 large egg whites
- Pinch salt
- 2 tablespoons sugar
- 1 cup kosher for Passover frozen whipped pareve topping, defrosted
Lightly coat the sides and bottom of a 9-by-5-inch loaf pan with nonstick spray oil. Line the pan with wide strips of parchment or waxed paper long enough to overhang by 2 inches on each side.
If using spongecake, cut into 1/4-inch-thick pieces. Line the bottom of the pan and all four sides with the cake or with vertical ladyfingers, leaving no space between the pieces. Brush with 4 tablespoons of the liqueur (ladyfingers, which are somewhat crisp, may need 1 more tablespoon of liqueur to be saturated). Set aside.
In the top of a double boiler over medium heat or in a heavy pan over low heat, heat the chocolate until it is nearly melted. Remove from the heat and stir until smooth. Let cool slightly.
In a large bowl, combine the espresso or instant coffee and the hot water and stir to mix. Add the melted chocolate and the remaining 1/3 cup of liqueur. Beat with a whisk until smooth and then add the egg yolks and beat until smooth. Set aside.
In a medium bowl and using an electric hand mixer or stand mixer on high speed, beat the egg whites with the salt until foamy. Slowly add the sugar and beat until firm, but not dry, peaks are formed. Using a whisk, add some of the egg whites to the chocolate mixture to lighten the chocolate. Fold in the remaining whites until well blended (don't overblend; the whites will be thoroughly incorporated when the whipped pareve topping is added).
In a medium bowl and using an electric hand mixer or stand mixer, beat the pareve topping on high speed until thoroughly whipped but not too firm. Using a whisk, gently add the topping to the chocolate mixture until no streaks of white are visible. Pour into prepared pan (the mousse might exceed the height of the loaf pan) and freeze, uncovered, for 30 minutes or until firm. Cover with aluminum foil and freeze for several hours or overnight. Using the overhanging parchment or waxed paper, gently pull the cake out of the pan. Slice and serve frozen or slightly thawed.
Adapted from Tina Wasserman, a Dallas cooking teacher and food writer and food columnist for Reform Judaism magazine.
Tested by Bonnie S. Benwick.
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