45 minutes + Prep | Serves 6
Espresso Tortoni
Espresso Tortoni with chocolate covered coffee beans
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Directions
Prepare Egg Whites:
- Beat 1 egg white with a pinch of cream of tartar until frothy.
- Gradually add 1 tablespoon of sugar and beat until stiff peaks form.
Whip Cream:
- In a separate bowl, beat 1 cup of heavy cream with 1 tablespoon of espresso powder until thick.
- Add 3 tablespoons of sugar and 2 tablespoons of Kahlúa, then beat until stiff peaks form.
Combine Mixtures:
- Gently fold one third of the whipped cream into the egg whites.
- Fold in the remaining whipped cream and 2½ tablespoons of amaretti.
Freeze:
- Spoon the mixture into ramekins, smooth the tops, and sprinkle with ½ teaspoon of amaretti crumbs.
- Freeze for at least 2 hours or up to 2 days.
Prepare Chocolate-Covered Beans:
- Melt 2 ounces of chocolate in a heatproof bowl over simmering water.
- Dip 24 espresso beans in the chocolate and place them on a sieve to set.
- Freeze the chocolate-covered beans for at least 15 minutes.
Serve:
- Garnish each dessert with 3 or 4 chocolate-covered coffee beans and a lemon knot. Enjoy!
Grocery List
- 1 egg white
- Pinch of cream of tartar
- 4 tablespoons granulated sugar (divided)
- 1 cup heavy cream, well-chilled
- 1 tablespoon instant espresso powder
- 2 tablespoons Kahlúa
- 2½ tablespoons finely chopped amaretti
- 2 ounces semisweet chocolate
- 24 espresso coffee beans
- 6 thin strips of lemon rind, tied in knots
45 minutes + Prep | Serves 6 | Copy Grocery List | View All Recipes