Coffee Tortoni with Kahlua Italian Dessert
Italian frozen dessert of egg whites, sugar, cream, Kahlua liqueur and  almonds


An easy to make Italian frozen coffee dessert made with Kahlua liqueur that is delicious and refreshing topped with toasted slivered almonds and Chocolate Ganache. See all my Dessert Recipes for more great easy ideas. This is also featured in my 6 course Rack of Lamb Dinner menu

Coffee Tortoni
Photographed by Peggy Bucholz for my website ONLY..

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Prep Time: 25 min        Total Time:25 min        Yield: 8 servings


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
1/2 cup toasted slivered almonds or chopped pecans
Coffee granules for
garnish , optional


In a large bowl, beat egg whites and cream of tartar on high speed until soft peak stage. Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside.

In a separate bowl (with clean beaters), beat the cream, gradually add the remaining 1/2 cup sugar and 1/4 cup cold coffee until stiff. On low speed, very gradually add the remaining 1/4 cup cold coffee, kahlua and almonds.

Using a rubber spatula, fold beaten egg whites into the coffee mixture. Spoon into an 8-inch spring form pan or individual dessert dishes. Sprinkle with coffee granules if desired. Cover the top with plastic wrap or foil. Set the pan on foil enclosing the bottom, it may leak slightly because of the kahlua. Place in freezer for 8 hours or overnight.

Remove sides of spring form pan, cut into wedges and serve on individual dessert plates decorated with zigzag chocolate ganache (recipe follows), or make decorations directly on top such as grid marks (see my picture). Add a
strawberry fan and a fresh sprig of mint if desired.

Chocolate Ganache
2 tablespoons heavy cream
1-1/2 teaspoons corn syrup
1-1/2 ounces semi-sweet chocolate (use a good quality chocolate such as Baker's brand)

In a small saucepan over low heat, add ingredients stirring until melted. Pour into a squeeze bottle; I use a clean plastic mustard or ketchup container with a very small opening which works perfect.  Refrigerate the chocolate until ready to use (this can be made 2 weeks ahead). When you're ready to use it, place in microwave or hot water to make sure the chocolate is soft enough to use; test it first on a small plate.

wine bottle Wine recommendation: Champagne; Kahlua

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
All Rights Reserved
established 2001

Tortoni ingredients only adapted from McCall's Cooking School