Coffee Tortoni Recipes

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

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.

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.

Steps:

• Preheat oven to 400°.Spread almonds in a shallow pan. Bake for 5 minutes or until nuts are lightly toasted set aside.In a medium saucepan over low heat, melt marshmallows in coffee. Chill until slightly thickened. Whisk mixture if not smooth. Stir in nuts, chocolate chips, chopped cherries and vanilla. Fold in whipped cream. Spoon into ten paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 4 hours or overnight.Remove from freezer 15 minutes before serving. Garnish each with a cherry half.