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BISCUIT TORTONI


Course : Pasta
Serves: 6
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Ingredients:


1/2 cup Granulated sugar

1 1/2 cups Heavy cream -- Whipped to soft peak

3 tablespoons Amaretto -- marsala or sherry

1/2 cup Toasted ground almonds

1 large Egg white -- beaten
 

Preparation / Directions:


1. Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but 1 tbs. of the almonds. Fold in the beaten egg white. 2. Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly.

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