Coffee Tortoni Recipes

COFFEE NUT TORTONI

Steps:

• Toast almonds on a cookie sheet in 350 degree oven until edges turn golden brown.
• Add corn flake crumbs to almonds and divide in half.
• Cool.
• Whip cream until almost stiff and add confectioners sugar.
• Beat until stiff.
• Add coffee,vanilla and almond extract.
• In another bowl,beat egg whites until foamy,gradually add sugar and beat until stiff.
• Fold half the crumb mixture into egg white mixture and gently fold into whipped cream.
• Line 12 cupcake papers into cupcake tin and spoon mixture inches.
• Sprinkle remaining crumb mixture over tops.
• Freeze until firm.

COFFEE TORTONI

Steps:

• 1. In a small mixer bowl at medium speed, beat egg white until foamy. Add coffee powder and salt and beat at high speed until soft peaks form. Gradually beat in 2 tablespoons splenda until stiff peaks form.2. In another small mixer bowl at medium speed, beat cream until stiff. Fold in almonds, 1/4 cup splenda, vanilla and almond extract just until combined. Gently fold in egg white mixture. Spoon into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight.3. To serve, garnish each with a cherry half. Can be eaten straight from the freezer.

COFFEE TORTONI 2

Steps:

• 1. Place almonds in pie pan and put in preheated 325° oven to toast lightly. Remove and set aside. 2. Combine egg white with coffee and salt in a mixing bowl. Beat it with your mixer until it forms soft peaks (see glossary) when you lift the mixer up. Slowly add the 2 tablespoons splenda and beat with mixer until stiff peaks (see glossary) form. Wash and dry the beaters and then whip the cream in the other mixing bowl until it forms soft peaks. (If mixing bowl, cream and beaters are chilled, this will help keep the cream from turning to butter when you whip it, especially in warm weather.) 3. Next fold (see glossary) the 1/4 cup splenda, vanilla and almond extract into the whipped cream. Then fold the almonds into the whipped cream. Now fold the whipped cream mixture into the egg white mixture. Spoon into the 6 paper cups and place in the freezer. Remove the desserts from the freezer before you sit down for dinner so that they can thaw a little bit.