Frozen Biscuit Tortoni
From Cook's Country
Biscuit tortoni is an easy, frozen, custardlike dessert with a delicate almond flavor. For a light, airy texture, we beat an egg yolk and sugar together in a double boiler on the stovetop and then seasoned the mixture with sherry and vanilla. Once the mixture was fully cooled, whipped cream and ground amaretti cookies were added to help bind it and create a fine crunch. A maraschino cherry on top turns this easy dessert into a special treat.
Amaretti are crunchy almond cookies from Italy; look for them in the international section of your supermarket. Use a food processor to grind them finely.
- 5 large egg yolks
- 3/4 cup (5 1/4 ounces) sugar
- 2 tablespoons dry sherry
- 2 cups heavy cream, chilled
- 1 tablespoon vanilla extract
- 1 1/4 cups plus 2 tablespoons finely ground amaretti cookies (7 ounces)
- 12 maraschino cherries, patted dry with paper towels
- 1. Line 12-cup muffin tin with paper or foil liners and spray lightly with vegetable oil spray. Bring ½ inch water to simmer in medium saucepan over medium heat. Combine yolks, 5 tablespoons sugar, and sherry in large heatproof bowl. Set bowl over saucepan and whisk constantly until slightly thickened and mixture registers 160 degrees, 8 to 10 minutes. Refrigerate bowl and cool completely, about 1 hour. (Mixture must be cool before whipped cream is folded in.)
- 2. Using stand mixer fitted with whisk, whip cream, remaining 7 tablespoons sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Fold whipped cream and 1¼ cups amaretti crumbs into cooled egg mixture until fully incorporated.
- 3. Divide mixture evenly among muffin cups, mounding tops. Top each with 1 cherry and sprinkle with remaining 2 tablespoons amaretti crumbs. Freeze until slightly firm, about 1 hour, then cover lightly with plastic wrap and freeze until completely firm, at least 5 hours or up to 30 days. Let sit at room temperature for 15 minutes before serving.