A dome of airy vanilla or mocha marshmallow cream set on a small biscuit base and coated entirely in a thin chocolate shell.
Israeli Krembo is a real, traditional Israeli dish, known as Chocolate-Coated Marshmallow Cream Dome. A dome of airy vanilla or mocha marshmallow cream set on a small biscuit base and coated entirely in a thin chocolate shell.\n\nKrembo has been a beloved Israeli winter treat since the 1960s, sold exclusively in cold months since the delicate marshmallow filling melts easily, and it remains a nostalgic seasonal indulgence across the country.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Israeli home cooking, not a generic stand-in for a search term.
Serves 12
Place the biscuits spaced apart on a lined tray.
Heat sugar and water in a small saucepan to 115°C (240°F) on a candy thermometer, a soft-ball stage.
While the syrup cooks, begin whipping egg whites with cream of tartar to soft peaks.
With the mixer running, slowly stream the hot sugar syrup into the whipped egg whites, then continue whipping on high speed for 8 to 10 minutes until the mixture is thick, glossy and cooled to room temperature. Stir in vanilla.
Transfer the marshmallow mixture to a piping bag fitted with a large round tip and pipe tall domes onto each biscuit.
Freeze the domes for 30 minutes to firm up, then dip or coat each fully in melted chocolate mixed with a little oil for shine, letting excess drip off before setting on a rack to firm at room temperature.
Use a candy thermometer for the sugar syrup — hitting the correct temperature is essential for the marshmallow filling to whip up properly and hold its shape.
Freeze the piped domes before dipping in chocolate; a firm, cold filling coats much more cleanly than a soft one.
Work relatively quickly once dipping in chocolate, since the marshmallow can begin to soften at room temperature.
A mocha version adds a spoonful of instant coffee dissolved in the vanilla for a coffee-flavored filling.
Some versions use white chocolate for the coating instead of dark.
Add sprinkles on top immediately after dipping, before the chocolate sets, for a festive touch.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Krembo has been a beloved Israeli winter treat since the 1960s, sold exclusively in cold months since the delicate marshmallow filling melts easily, and it remains a nostalgic seasonal indulgence across the country.
The delicate marshmallow filling melts very easily in warm weather, so it's traditionally made and sold only during the cooler months.
The sugar syrup likely wasn't cooked to the correct temperature — use a candy thermometer and don't rush this step.
Yes, they keep in the freezer or fridge for several days, though they're best enjoyed within a few days for the freshest texture.
Per serving (50g / 1.8 oz) · 12 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
