Tortoni Cake Recipes

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ALMOND TORTONI



Almond Tortoni image

These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.

Provided by dakota kelly

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 8h35m

Yield 8

Number Of Ingredients 11

1 egg white
¼ cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
½ cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
¼ cup slivered almonds
4 maraschino cherries, halved for garnish

Steps:

  • In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
  • Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
  • Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
  • To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 18.4 g, Cholesterol 40.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 26 mg, Sugar 12.5 g

CHRISTMAS TORTONI



Christmas Tortoni image

Enjoy this classic dessert made with cherries, almonds and cookie crumbs - perfect for Christmas.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 8

Number Of Ingredients 5

2/3 cup macaroon cookie or vanilla wafer cookie crumbs (about 12 cookies)
1/2 cup chopped salted blanched almonds
1/4 cup chopped red candied cherries
1 quart vanilla ice cream, slightly softened
Red and green candied cherries, if desired

Steps:

  • Place paper or foil baking cup in each of 8 medium muffin cups, 2 1/2x1 1/4 inches. Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
  • Divide ice-cream mixture among muffin cups. Decorate with red and green candied cherries. Freeze about 4 hours or until firm.

Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 30 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg

TORTONI



Tortoni image

Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield Serves 8

Number Of Ingredients 5

12 macaroons (see recipe for Apple Crisp, or use store-bought)
3/4 cup sugar
3 eggs, separated
1 teaspoon vanilla
2 cups heavy cream

Steps:

  • Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
  • Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
  • Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
  • When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
  • Whip the cream and fold it into the egg mixture.
  • Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
  • Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 133 milligrams, Sugar 37 grams, TransFat 0 grams

TORTONI "CAKE"



Tortoni

This isn't the kind of cake you bake in the oven! Our easy, no-bake tortoni is made with vanilla wafers, almonds, ice cream and caramel topping.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield Makes 16 servings.

Number Of Ingredients 4

1 pkg. (11 oz.) vanilla wafers (about 88 wafers), coarsely crushed (about 5 cups)
1 cup slivered almonds, toasted
1-3/4 qt. (7 cups) vanilla ice cream, softened
1/2 cup caramel ice cream topping

Steps:

  • Sprinkle 1 cup wafer crumbs and 1/3 cup nuts onto bottom of 9-inch springform pan; cover with half the ice cream. Repeat layers. Top with remaining crumbs and nuts; press into ice cream with back of spoon to secure.
  • Freeze 4 hours.
  • Remove side of pan before cutting dessert into wedges to serve. Drizzle with caramel topping.

Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

MOCHA TORTONI MOUSSE



Mocha Tortoni Mousse image

This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.Created by: Trish Magwood, James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood

Provided by Food Network

Categories     dessert

Yield 9 servings

Number Of Ingredients 9

2 large egg whites
2 tbsp (30 mL) instant coffee
pinch salt
1/4 cup (50 mL) sugar
2 cups (500 mL) whipping cream
2 tsp (10 mL) vanilla
1/2 cup (125 mL) sugar
1/4 cup (50 mL) slivered almonds, toasted and cooled plus extra for garnish
2 oz (60 g) bittersweet chocolate, grated

Steps:

  • In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
  • In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
  • Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
  • Garnish with remaining slivered almonds and grated chocolate.

BISCUIT TORTONI



Biscuit Tortoni image

Provided by Food Network

Categories     dessert

Time 6h

Number Of Ingredients 12

4 ounces almond paste
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
1 large egg white
Tortoni cream, recipe follows
1/4 cup almonds, sliced
2 cups heavy cream
1 1/4 cups macaroon crumbs
1/4 cup confectioners' sugar
2 tablespoons dark rum
1 teaspoon vanilla extract
8 candied cherries

Steps:

  • Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
  • Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
  • Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.

STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE



Stracciatella Tortoni Cake with Espresso Fudge Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories     Cake     Coffee     Milk/Cream     Blender     Chocolate     Dessert     Frozen Dessert     Almond     Amaretto     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 22

For crust:
2/3 cup finely ground amaretti (Italian almond macaroons; about 17; use a food processor)
1/4 cup sliced almonds with skin, toasted, cooled, and finely ground (in processor)
3 tablespoons unsalted butter, melted and cooled
For tortoni filling:
3 large egg whites, at room temperature 30 minutes
1/4 cup sugar
1/2 tsp cream of tartar
1 1/4 cups chilled heavy cream
2 tablespoons Disaronno Amaretto or other almond-flavored liqueur
3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), shaved with a vegetable peeler
1/4 cup sliced almonds with skin, toasted and cooled
For sauce:
1/3 cup heavy cream
3 tablespoons light corn syrup
3 tablespoons packed dark brown sugar
2 tablespoons instant-espresso powder
2 tablespoons unsweetened cocoa powder
3 1/2 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
1/2 teaspoon pure vanilla extract
Equipment:
a small offset spatula

Steps:

  • Make crust:
  • Butter a 9- by 5-inch loaf pan and line bottom and short sides with a strip of parchment paper, leaving 4 inches of overhang on each end.
  • Stir together ground cookies, ground almonds, and butter, then firmly press over bottom of pan. Freeze until firm, about 30 minutes.
  • Make tortoni filling:
  • Beat egg whites with sugar, cream of tartar, and 1/8 tsp salt in a large metal bowl set over a large saucepan of simmering water using a handheld mixer at medium-high speed until whites hold soft peaks and an instant-read thermometer registers 170°F, about 7 minutes.
  • Remove bowl from pan and continue to beat meringue until it just holds stiff peaks, about 2 minutes.
  • Beat cream with Amaretto in another bowl at medium speed using cleaned beaters until it just holds stiff peaks. Fold in half of meringue gently but thoroughly. Fold in remaining meringue along with chocolate. Spoon over crust, smoothing top with offset spatula. Sprinkle with almonds. Freeze, uncovered, until firm, about 3 hours.
  • Make sauce:
  • Bring cream, corn syrup, brown sugar, espresso powder, cocoa, 1/8 tsp salt, and half of chopped chocolate to a boil in a small heavy saucepan over medium heat, stirring until chocolate is melted. Reduce heat and cook at a slow boil, stirring occasionally, 5 minutes. Remove from heat. Stir in vanilla and remaining chocolate until smooth. Cool to warm.
  • To serve:
  • Dip bottom of loaf pan in 1 inch warm water in a roasting pan 10 seconds, then lift tortoni out of pan using parchment paper. Transfer to a platter. Peel paper from tortoni.
  • Let stand 5 minutes to soften slightly. Cut into 6 triangular wedges. Thin sauce with additional cream if necessary and serve with tortoni.

TORTONI, FROZEN ALMOND CREAM DESSERT



Tortoni, Frozen Almond Cream Dessert image

From the Soprano Family Cookbook. The cooking time is actually freezing time. Freeze for at least 4 hours, or overnight.

Provided by Ann Marie F

Categories     Frozen Desserts

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 -6 amaretti cookies
2 cups heavy cream
1/2 cup confectioners' sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 large egg whites
1 pinch salt

Steps:

  • Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
  • There should be about 1/4 cup crumbs.
  • Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
  • Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
  • In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
  • Gradually increase the speed and beat until the the whites hold soft peaks.
  • Fold the whites into the whipped cream.
  • Spoon the mixture into 8 wine goblets.
  • Sprinkle the tortoni with the amaretti crumbs.
  • Cover with plastic wrap and freeze for at least 4 hours, or overnight.
  • Remove from freezer 15 minutes before serving.

Nutrition Facts : Calories 261.8, Fat 22.5, SaturatedFat 13.9, Cholesterol 101.6, Sodium 63.9, Carbohydrate 12.6, Fiber 0.1, Sugar 9, Protein 2.7

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