Title: Coffee-Almond Tortoni
Categories: Desserts, Italian
Yield: 8 Servings

1 c Whipping cream
1/2 c Sugar -- divided
1 ts Vanilla extract
1/4 ts Almond extract
2 Egg whites
1/4 c Almonds; finely chopped --
Toasted
1/4 c Flaked coconut -- toasted
1 ts Instant coffee granules

Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing
bowl; beat at high speed until soft peaks form. Beat egg whites (at room
temperature) at high speed of electric mixer just until foamy. Gradually
add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft peaks
form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir
coffee granules into remaining half of tortoni mixture; spoon over whipped
cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2
Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni
from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove
from freezer 15 minutes before serving. Makes 8.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip