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Beat egg yolks at medium speed of an electric mixer until thick and lemon colored. Gradually add sugar, beating well. Beat whipping cream until stiff peaks form; fold into egg yolk mixture. Beat egg whites (at room temperature) 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 and freeze at least 8 hours. Unmold dessert onto a serving plate. If desired, drizzle chocolate sauce over dessert, and sprinkle with additional halva. Yield: 10 to 12 servings. From Maureen Berkman in _I Must Have That Recipe_ from Albert Einstein College of Medicine, Yeshiva University/Bronx, NY. In _Americas Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 126. ISBN 0-8487-0765-6. Typed for you by Cathy Harned.
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|Serving Size: 1 Batch (2249g)|
|Recipe Makes: 1|
|Calories from Fat: 1742 (42%)|
|Amt Per Serving||% DV|
|Total Fat 193.5g||258 %|
|Saturated Fat 74.1g||371 %|
|Monounsaturated Fat 70g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 6509.4mg||2003 %|
|Sodium 2145.6mg||74 %|
|Potassium 2108mg||55 %|
|Total Carbohydrate 416.8g||123 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 416.8g|
|Protein 191.2g||273 %|
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Calories per serving: 4115
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