Dining in the Holy Land - 2000 Years Ago- Halvah Parfait

1 cup (225 ml.) sweet cream 6 Tbsp. sugar 6 egg yolks 2 Tbsp. Amaretto liqueur 150 gr. halvah, broken into small pieces

Whip the sweet cream in a bowl until it forms stiff peaks.

In a small saucepan, mix the sugar with 6 Tbsp. of water and boil for five minutes. Remove from the heat and let the mixture cool.

Place the syrup in the top of a double boiler, over hot but not boiling water, and add the egg yolks and Amaretto. 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. Remove from the heat, transfer to a mixing bowl and add the halvah. 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.

Transfer the mixture to a loaf pan or English-cake 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.