Biscuit tortoni

Biscuit tortoni

By
From
Encyclopedia of Food and Cookery
Serves
8-10

A rich Italian iced dessert made from cream and crushed macaroons, which is spooned into small custard cups, or soufflé dishes, decorated with fruit, chocolate and nuts, then frozen.

Ingredients

Quantity Ingredient
90g macaroons, crushed
435ml cream
30g icing sugar
tiny pinch salt
1 teaspoon natural vanilla extract

Decoration

Quantity Ingredient
maraschino cherries, halved
chocolate, grated
almonds, toasted and chopped
shreds glace angelica

Method

  1. Combine macaroons, 190 ml cream, icing sugar and salt. Allow to stand for 1 hour. Whip remaining cream until thick enough to stand in soft peaks (but not stiff) and fold into macaroon mixture with vanilla. Spoon into 8–10 small custard cups or small soufflé dishes arranged in a shallow tray that will fit in freezer. Decorate tops with cherries, grated chocolate, toasted almonds and angelica and freeze overnight or until firm.
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