Tortoni
2 biscotti, crumbled
2 tablespoons of dark rum
2 tablespoons cold water
1 cup whipping cream
½ cup sugar, divided
1 teaspoon vanilla extract
2 egg yolks, room temperature
¼ cup toasted almonds, finely chopped
6 maraschino cherries
Add biscotti, rum, and water in small dish and set aside. In medium mixing bowl, combine the whipping cream, ¼ cup of the sugar and vanilla. Beat at high speed with electric mixer until soft peaks form. In separate bowl, beat egg yolks until just pale yellow and foamy. Gradually add remaining ¼ cup of sugar to the yolks, 1 tablespoon at a time, until soft peaks form. With a spoon, fold gently into whipped cream mixture. Spoon 1 tablespoon of biscotti mixture into 6 foil cupcake papers. Generously spoon the tortoni mixture into foils creating a mound. Sprinkle with chopped almonds and top each with maraschino cherry. Freeze for a minimum of 4 hours.
Larry’s tips: Before serving let tortoni sit out at room temperature for 5 minutes. You can substitute the rum with espresso coffee.