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Almonds Tortoni

Submitted by Gloria 11 June 2009



3 white eggs,1 pinch of salt,3/4 cup of granulated sugar,1 cup and half of double cream,1/4 cup of Amaretto Liquor,1 cup and half toasted almonds chopped,1 jelly envelope unsaborized,


In a bowl beat the whites with a pinch of salt until be firm.
Add the sugar in spoonfuls slowly and continue beat and add the jelly dissolved in warm water, Reserve.

In other large bowl whipping the double cream until be firm and then incorporate the cream to the whites that are reserved, add the Amaretto liquuor and the middle of the toasted almonds, the rest let to garnish the dessert.
Cover the bottom of a rectangular mold ( 24 x 12 cm) aprox. or similar, with aluminium foil, and empty the almonds mix, and freeze by two hours.
To serve desmold in a large dish and garnish with the rest of the almonds chopped.
Keep in the freeze before to serve. Take out 10 minutes aprox until to eat.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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