Biscuit Tortoni

Oxmoor House
8 servings


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1 egg white
1/4 cup sugar
1 cup whipping cream, whipped
1/2 cup almond macaroon crumbs, divided
3 tablespoons brandy
1 tablespoon maraschino cherry juice
Additional whipped cream
8 maraschino cherries


Beat egg white (at room temperature) in a medium mixing bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup whipped cream and macaroon crumbs, reserving 1 tablespoon crumbs for garnish. Add 3 tablespoons brandy and cherry juice.

Place eight individual paper muffin cups in a muffin pan. Spoon mixture evenly into cups. Lightly cover with plastic wrap, and freeze until set.

Dollop each with additional whipped cream; sprinkle with reserved macaroon crumbs, and top with a cherry. Serve on individual dessert plates.

Created date

February 2010