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Biscuit Tortoni

Biscuit Tortoni

Oxmoor House JANUARY 1984

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

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