Sufra Dayma:

Mont Blanc

By Moushira Abdel-Malek

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Serves 10-12

Ingredients:

3 1/2 kgs sweet potatoes

2 dozens (double layer) meringues

2 cups castor sugar + 100 mls water

1 litre sweetened whipped cream (chantilly)

200 gms sweet good brand chocolate (grated)

Method:

Boil or bake potatoes. Peel and mash with a fork. In a large saucepan, add sugar and water over medium heat. Allow sugar to caramelise without stirring. Pour over mash. Mix to combine well and integrate. Refrigerate for at least 3 hours. Keep aside one third of a cup of mixture. Layer alternatively on a serving plate, some of each; potato mixture, then meringues, then cream, in a mountain- like shape. Repeat layers until quantity is finished. Pass the mixture left aside through legumes moulin, forming long lines all over the top and sides of the mountain. Sprinkle with grated chocolate and serve. Happy Mother's Day!!