TORTONI, FROZEN ALMOND CREAM DESSERT
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
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
TORTONI "CAKE"
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
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
STRACCIATELLA TORTONI CAKE WITH ESPRESSO FUDGE SAUCE
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
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.
RACHAEL RAY'S TORTONI
A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!
Provided by linguinelisa
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together softened vanilla ice cream (you can soften it in the microwave on defrost for up to 1 minute), crushed coconut cookies, semi-sweet chocolate chips and chopped cherries. Refreeze for at least 1 hour.
- When ready to serve, scoop ice cream into 6 serving bowls. Top with heated hot fudge sauce or chocolate syrup and nut topping. Garnish each sundae with a whole cherry and serve.
Nutrition Facts : Calories 477.4, Fat 24, SaturatedFat 13.7, Cholesterol 38.7, Sodium 234.3, Carbohydrate 63.4, Fiber 3.2, Sugar 57.2, Protein 6.8
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