Ħelwa tat-Tork Ice Cream Cake
Turn your love for Ħelwa tat-Tork into a fabulous summer dessert with this easy recipe. It is beyond delicious and is certain to wow anyone who has a slice!
Ħelwa tat-Tork-Translating literally to Turk's Sweet, originated from the Middle East also known as Halva or Tahini Hava.
Ħelwa tat-Tork is made with Tahini, Vanilla and Almonds and is a beloved Maltese traditional treat (Recipe can also be made Vegan)
[adrotate group="2"] [adrotate group="4"]- 1 Pkt (200g/7oz) Gingernut biscuits (crushed)
- 100g/3.5oz Butter (melted)
- 175ml milk
- 50ml Honey
- ½ Tsp Vanilla Essence
- 300g/10.5oz Ħelwa tat-tork (plus extra for decoration)
- 280ml Double Cream/Heavy Cream (whipped)
- 100g/3.5oz Dark Chocolate
- 30g/1.05oz Butter
- Roasted mixed nuts (Almonds, Hazelnuts, Cashews)
- Ħelwa tat-tork (crumbled not too small)
Line the base of a 23cm/9-inch springform pan with baking paper.
Bring the paper on the outside of the tin so that you will be able to easily lift it off and place it on a dessert plate when it is ready.
Mix melted butter with crushed biscuits and press down onto the base of the pan and refrigerate for 30 minutes.
Warm milk and honey together until almost boiling (do not boil).
Remove from heat and with a hand balloon whisk, stir in the crumbled Ħelwa tat-tork and vanilla essence.
Pour the mixture into a large bowl and leave to cool completely. When ready, slowly fold in the whipped cream.
Pour onto biscuit base and freeze for at least 3 hours.
When ready, remove from tin and decorate; melt chocolate and butter together in the microwave.
Leave to cool completely before you pipe or drizzle the chocolate on top. Top with assorted nuts.
Return to freezer until serving.
Dessert is always to be kept in the freezer. It is easy to cut when frozen but allow 5 minutes before serving.
Enjoy!
Substitutes for Vegan:
-
Butter - Vegan Butter
-
Honey - Mayple Syrup
-
Double Cream - Plant Based Double Cream