Coffee Tortoni

• 1 egg white at room temperature
• 1 Tbsp. instant coffee powder
• pinch of salt
• 2 Tbsp. sugar
• 1 c. whipping cream
• 1/4 c. toasted ground almonds
• 1/4 c. sugar
• 1 tsp. vanilla extract
• 1/8 tsp. almond extract
• 6 maraschino cherry halves

1. In a small mixer bowl at medium speed, beat egg white until foamy.
2. Add coffee powder and salt and beat at high speed until soft peaks form.
3. Gradually beat in 2 tablespoons sugar until stiff peaks form.
4. In another small bowl at medium speed, beat cream until stiff.
5. Fold in almonds, 1/4 cup sugar, vanilla and almond extract just until combined.
6. Gently fold in egg white mixture. Spoon into six paper-cup lined muffin-pan cups or small dessert dishes.
7. Freeze at least 6 hours or overnight.
8. To serve, garnish each with a cherry half.
9. Can be eaten straight from the freezer. Makes 6 servings.

egg, coffee powder, salt, sugar, whipping cream, ground almonds, sugar, vanilla extract, almond extract, maraschino

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644800 (may not work)