Best Coffee Tortoni Recipes

FROZEN COFFEE-NUT TORTONI image

Yield 6 1/2 cup

Number Of Ingredients 5

Whip cream until almost stiff: fold in sugar, instant coffee powder and flavorings beat until stiff.
Beat egg white until foamy gradually add sugar and beat until stiff.
Combine crushed corn flakes with almonds.
Fold egg whites and half of crumbs mixture into whipped cream. Spoon into 6 souffle cups (cupcake papers).
Sprinkle remaining corn flake crumbs mixture over top. Freeze until firm. Serve frozen garnish with whipped cream and additional toasted almonds. Makes 6 servings of 1/2 cup each.

Steps:

Coffee Nut Tortoni image

Provided by mydesigirl

Time 30m

Yield 12 serving(s)

Number Of Ingredients 9

Steps:

Toast almonds on a cookie sheet in 350 degree oven until edges turn golden brown.
Add corn flake crumbs to almonds and divide in half.
Cool.
Whip cream until almost stiff and add confectioners sugar.
Beat until stiff.
Add coffee,vanilla and almond extract.
In another bowl,beat egg whites until foamy,gradually add sugar and beat until stiff.
Fold half the crumb mixture into egg white mixture and gently fold into whipped cream.
Line 12 cupcake papers into cupcake tin and spoon mixture inches.
Sprinkle remaining crumb mixture over tops.
Freeze until firm.

Nutrition Facts : Calories 233.2, Fat 17.8, SaturatedFat 9.4, Cholesterol 54.3, Sodium 65.8, Carbohydrate 16.2, Fiber 0.7, Sugar 11.9, Protein 3.3

Coffee Tortoni image

Number Of Ingredients 10

1 egg white at room temperature
1 tablespoon instant coffee
1/8 teaspoon salt
2 tablespoons splenda
1 cup heavy cream, whipped
1/4 cup almonds toasted ground
1/4 cup splenda
1 teaspoon vanilla extract
1/8 teaspoon almond extract
6 red maraschino cherries halves

Steps:

1. In a small mixer bowl at medium speed, beat egg white until foamy. Add coffee powder and salt and beat at high speed until soft peaks form. Gradually beat in 2 tablespoons splenda until stiff peaks form.2. In another small mixer bowl at medium speed, beat cream until stiff. Fold in almonds, 1/4 cup splenda, vanilla and almond extract just until combined. Gently fold in egg white mixture. Spoon into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight.3. To serve, garnish each with a cherry half. Can be eaten straight from the freezer.

Nutrition Facts : Nutritional Facts Serves