Advertisement

Coffee Biscuit Tortoni With Amaretto Cream

Time Active work time: 15 minutes Total preparation time: 25 minutes plus 2 hours freezing
Yields Serves 6
Coffee Biscuit Tortoni With Amaretto Cream
1

Beat the egg whites with 3 tablespoons of powdered sugar until thick but not dry. Place the gelato in a mixing bowl and stir until smooth; don’t let it become too liquid. Fold in the egg whites. Spoon the mixture into each cup, dividing evenly. Smooth the top with a spatula. Sprinkle on the remaining crumbs. Freeze at least 2 hours or as long as 1 week, covered airtight.

2

Whip the cream and the remaining 1 tablespoon of sugar until thick. Add the amaretto. Mix well. (This can be made several hours ahead and refrigerated, covered airtight.)

3

To serve, let the biscuit tortonis sit at room temperature for 10 minutes. Top each with about 2 tablespoons of the amaretto cream. Serve immediately.

Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.