Coffee Nut Tortoni

Author

Unknown

---

Recipe

Measurements	Ingredients
1 Cup	Heavy Cream
$\frac{1}{4}$ Cup	Sugar
1 Tbsp	Instant Coffee
1 tsp	Vanilla Extract
Few Drops	Almond Extract
1	Egg White
2 Tbsp	Sugar
$\frac{1}{4}$ Cup	Finely Chopped Almonds, Toasted
$\frac{1}{4}$ Cup	Coconut, Toasted and Crumbled
Optional Garnish	Cherry

---

Instructions

1. In a bowl, whip the heavy cream until thickened. Gently fold in the $\frac{1}{4}$ cup of sugar, instant coffee, vanilla extract, and almond extract. Set aside.
2. In a separate clean bowl, beat the egg white until soft peaks form.
3. Gradually add the 2 tablespoons of sugar to the egg white, continuing to beat until stiff, glossy peaks form (making a meringue).
4. Combine the toasted almonds and toasted coconut in a small bowl.
5. Gently fold the egg white meringue and half of the almond/coconut mixture into the whipped cream mixture.
6. Spoon the final mixture evenly into 8 individual soufflé cups or paper-lined muffin cups placed in a muffin tin.
7. Sprinkle the remaining half of the almond/coconut mixture over the tops of the cups.
8. Place the cups in the freezer and freeze until firm.
9. Optional: Top with a cherry before serving.

---