My abnormal love for butter stems from the fact that growing up, my family, following the erroneous nutritional guidelines of the time, only kept margarine in the house. Any food that had actual real butter was literal gold to my tastebuds. And the dish that took the cake (pun intended) in my book was sans rival. Born from a French dessert made of layers of almond meringue sandwiched between whipped egg yolks and butter, the Filipino sans rival utilizes native buttery cashews baked into crispy thin meringue layers encased in even more butter. It is one of my favorite things on earth-so much so that I once ate an entire Filipino-party-sized sans rival cake in the hospital while waiting to birth twins. Every October for Filipino American History Month at Wanderlust Creamery, we make an ice cream version of sans rival with toasted brown butter, crispy cashew dacquoise (whose butteriness is intensified with browned milk solids), and cashews candied in (you guessed it) butter.