This delicious Italian frozen dessert manages to be light and creamy at the same time, and is topped with sliced almonds for crunch.

Tortoni - Sliced and Topped with Sliced Almonds on White Plate

As you may know, I make semifreddos all the time.  Semifreddos are frozen custards made with egg yolks and cream, and I have always wondered, what would happen if I used the egg whites instead?  Turns out someone has already thought of this, and it’s an Italian dessert called Tortoni.  You top it with toasted sliced almonds, spike the whipped cream with some Amaretto, and stir some chocolate shavings into the mixture.  AWESOME.  And you know what I love about semifreddo, tortoni, and other frozen desserts?  You can make it ahead of time, and you can have it whenever you want.

In a double boiler , beat the egg whites, sugar, and cream of tartar with a hand mixer to soft peaks:

Whipped Egg Whites in Double Boiler

Remove the meringue from the pot and keep beating the meringue for 2 more minutes until stiff peaks form.

Whip the cream with 2 tbsp amaretto to soft peaks, and fold the cream into the egg whites.  Fold in the chocolate shavings.

Shaving Chocolate onto Egg White Mixture

Spread the mixture out evenly (and gently) with a spatula, then top with toasted almonds and freeze for 4-6 hours.

Spreading Tortoni into Square Dish

Enjoy your tortoni!

Tortoni - Sliced and Topped with Sliced Almonds on White Plate

Almond Topped Tortoni with Chocolate Shavings

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 4 hours 20 minutes
This delicious Italian frozen dessert manages to be light and creamy at the same time, and is topped with sliced almonds for crunch.
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Ingredients

  • 3 extra large egg whites
  • 1/4 cup sugar
  • 1/2 tsp cream of tartar
  • 1 1/4 cups heavy cream
  • 2 tbsp amaretto
  • 3/4 cup sliced almonds toasted
  • 1/2 cup chocolate shavings or more/less…whatever you desire

Instructions 

  • In a double boiler (a heatproof bowl set atop a saucepan with an inch of simmering water), beat the egg whites, sugar, and cream of tartar with a hand mixer to soft peaks and 160 degrees F (about 8 minutes) on an instant read thermometer.
  • Remove the meringue from the pot and keep beating the meringue for 2 more minutes until stiff peaks form.
  • Whip the cream with 2 tbsp amaretto to soft peaks, and fold the cream into the egg whites. Fold in the chocolate shavings.
  • Spread the mixture out evenly (and gently) with a spatula, then top with toasted almonds and freeze for 4-6 hours.

Nutrition

Calories: 370kcal, Carbohydrates: 24g, Protein: 6g, Fat: 28g, Saturated Fat: 14g, Cholesterol: 68mg, Sodium: 54mg, Fiber: 2g, Sugar: 20g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert
Cuisine: Italian
Author: Fifteen Spatulas