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Biscuit Tortoni Recipe
|Eggs||3 , separated|
|Icing sugar||1 Cup (16 tbs)|
|Crushed coconut macaroons||1 Cup (16 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped red glace cherries||1⁄4 Cup (4 tbs) (Finely Chopped)|
|Grand marnier||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Semi-sweet chocolate||8 Ounce, grated|
Serving size: Complete recipe
Calories 3632 Calories from Fat 1731
% Daily Value*
Total Fat 195 g300%
Saturated Fat 100 g499.9%
Trans Fat 0 g
Cholesterol 965.9 mg
Sodium 601.5 mg25.1%
Total Carbohydrates 438 g145.9%
Dietary Fiber 21.1 g84.3%
Sugars 376.2 g
Protein 44 g88.2%
Vitamin A 14.8% Vitamin C
Calcium 41.6% Iron 66.5%
*Based on a 2000 Calorie diet
Stir in crushed macaroons, half the slivered almonds, the cherries and Grand Marnier.
In another bowl, beat egg whites until stiff.
Fold carefully into macaroon mixture.
In a third bowl, whip the cream until stiff.
Fold gently into macaroon mixture.
Spread half the macaroon mixture in a flat pan and spread evenly.
Cover with a thick layer of grated chocolate.
Top with remaining macaroon mixture.
Sprinkle with remaining slivered almonds.
Cover with foil and freeze 4 to 5 hours, or until firm.