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Coffee Tortoni with Kahlua
Dessert
recipe and
photograph created by www.finedinings.com
Serves 10
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup sugar, divided
2 cups heavy cream
1/2 cup cold, strongly brewed coffee divided
2 tablespoons Kahlua liqueur
1 cup toasted slivered almonds, divided
Coffee granules for garnish, optional
Chocolate Ganache (recipe below)
In a mixing bowl beat egg whites and cream of tartar to soft peaks, gradually add 1/2 cup sugar
beating to stiff peaks. In another mixing bowl beat cream with remaining 1/2 cup sugar and 1/4 cup cold
coffee to stiff peaks. On low speed add remaining 1/4 cup cold
coffee, Kahlua liqueur and 1/2 cup toasted almonds.
Fold into beaten egg whites; spoon into an 8-inch spring form pan, sprinkle with
remaining toasted almonds and coffee granules. Cover with plastic wrap or
foil. Wrap base of pan with foil (the tortoni will weep slightly).
Freeze overnight. Decorate with chocolate ganache and return to
freezer. At serving time cut into wedges, decorate plates with more
chocolate ganache and serve.
Chocolate Ganache
(can be made 2 weeks in advance)
2 tablespoons heavy cream
1-1/2 teaspoons corn syrup
1-1/2 ounces semi-sweet Baker's chocolate
Combine ingredients in small saucepan over low heat stirring until chocolate
melts. Pour into a plastic squeeze bottle.
Wine Suggestion: Late Harvest Zinfandel
See
my
dessert recipes for
more great easy ideas with photographs
also be sure to see
my
6 course Rack of Lamb Dinner menu
I created using this easy delicious dessert recipe
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