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Coffee Biscuit Tortoni With Amaretto Cream

TimeActive work time: 15 minutes Total preparation time: 25 minutes plus 2 hours freezing
YieldsServes 6
Coffee Biscuit Tortoni With Amaretto Cream
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Entertaining? Guests love the informality and ease of a soup party. Make this robust, highly flavorful Italian pasta and bean soup the centerpiece of the gathering. Pasta e fagioli is an Italian classic, always varied according to the cook’s preferences and creativity.

I made several batches and opted for fresh rosemary over dried, prosciutto over smoked ham, canned beans over cooking dried beans and a final swirl of arugula leaves. The soup develops rich flavors when made a day or two ahead.

Serve warm baguette slices with gremolata butter; gremolata is a mixture of minced parsley, lemon zest and garlic that is typically sprinkled over osso buco. It adds a fresh edge to the bread. And for dessert, offer a coffee biscuit tortoni with amaretto cream.

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1

Beat the egg whites with 3 tablespoons of powdered sugar until thick but not dry. Place the gelato in a mixing bowl and stir until smooth; don’t let it become too liquid. Fold in the egg whites. Spoon the mixture into each cup, dividing evenly. Smooth the top with a spatula. Sprinkle on the remaining crumbs. Freeze at least 2 hours or as long as 1 week, covered airtight.

2

Whip the cream and the remaining 1 tablespoon of sugar until thick. Add the amaretto. Mix well. (This can be made several hours ahead and refrigerated, covered airtight.)

3

To serve, let the biscuit tortonis sit at room temperature for 10 minutes. Top each with about 2 tablespoons of the amaretto cream. Serve immediately.

Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.