Duette Dew recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
Duette Dew is a delightful retro dessert made from a traybake cake containing chopped dates and nuts. After it cools the whole cake is crumbled into a serving bowl or individual dishes, then topped with dollops of whipped cream and a maraschino cherry on each portion. The cake may be made several days in advance. Add cream before serving.
The measuring cup used is American, holding 236 ml of liquid. I’ve also converted the recipe into metric.