Israeli Krembo (Chocolate-Coated Marshmallow Cream Dome)

About This Recipe

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.

Ingredients

Serves 12

• 12small round biscuits or cookies
• 2egg whites
• 150 gsugar
• 3 tbspwater
• 1 tspvanilla extract
• 1 pinchcream of tartar
• 400 gdark chocolate(melted, for coating)
• 2 tbspneutral oil(for coating)

Instructions

1. 1

   Arrange the base

   Place the biscuits spaced apart on a lined tray.

2. 2

   Make the sugar syrup

   Heat sugar and water in a small saucepan to 115°C (240°F) on a candy thermometer, a soft-ball stage.

3. 3

   Whip the egg whites

   While the syrup cooks, begin whipping egg whites with cream of tartar to soft peaks.

4. 4

   Combine

   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.

5. 5

   Pipe the domes

   Transfer the marshmallow mixture to a piping bag fitted with a large round tip and pipe tall domes onto each biscuit.

6. 6

   Chill and coat

   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.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions