Espresso Tortoni
Serves 6
This is nearly a perfect dessert for entertaining — easy, finished well in advance, elegant, and not too heavy. It does rely on some specialty products, although these can be had at most good grocery stores.
Ingredients #
- 1 large egg white at room temperature
- A pinch of cream of tartar
- 4 tbsp sugar
- 1 cup heavy cream
- 1 tbsp instant espresso powder
- 2 tbsp Kahlua (a coffee liqueur)
- 4 tbsp crushed amaretti (Italian almond cookies)
- 18 chocolate-covered coffee beans (an optional, but lovely, garnish)
Instructions #
In the bowl of an electric mixer, beat the egg white with a pinch of salt until frothy; add the cream of tartar and whip until it holds soft peaks. Add 1 tbsp of sugar, a bit at a time, while whipping until the whites are glossy and hold stiff peaks.
In a chilled bowl with an electric mixer, beat the cream with espresso powder until it begins to thicken. Add the Kahlua and remaining 3 tbsp sugar, and whip just until it holds stiff peaks.
Stir 1/3 of the whipped cream mixture to the egg whites. Gently but thoroughly fold in the rest of the whipped cream with 2 1/2 tbsp of the crushed amaretti.
Spoon the mixture into 6 1/2 cup ramekins, coffee cups, or other dishes, smoothing the tops. Sprinkle the remaining crushed amaretti crumbs over the tops, cover tightly, and freeze for at least 2 hours and up to 2 days.
Top each tortoni with 2-3 chocolate-covered coffee beans before serving. The frozen mixture is soft enough to eat right out of the freezer, so there’s no need to let them “soften”.