I used this recipe with a couple of changes. It was a big hit. REALLY EASY.My changes:Change 1: I used a teaspoon of vanilla, a teaspoon of Marsala wine, and some amount less than a teaspoon of almond extractChange 2: I used both green and red cherries that I chopped, but I chopped them fine and didn’t add them in until the folding in, because I didn’t want them to get pulverizedChange 3: I couldn’t find almond macaroons, so I used stella dora almond toast. I ground it up in a food processor. It made the tortoni slightly gritty. The second time I made the recipe, I used coconut macaroons. I think next time I will stick to the toastChange 4: I used slivered almonds and toasted them under the broiler before pulsing them in the food processor until they were chunks
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