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Tortoni Cups Recipe
|Almond macaroon crumbs||2 Cup (32 tbs) (Firmly Packed)|
|Apricot jam/Peach jam||1 Cup (16 tbs)|
|Slightly softened toasted almond ice cream||1 Quart|
|Heavy cream||1 Cup (16 tbs), whipped|
|Red candied cherries||1 Tablespoon|
|Green candied cherries||1 Tablespoon|
Serving size: Complete recipe
Calories 3738 Calories from Fat 955
% Daily Value*
Total Fat 161 g247.3%
Saturated Fat 76.6 g383.2%
Trans Fat 2.4 g
Cholesterol 328.8 mg
Sodium 2413.7 mg100.6%
Total Carbohydrates 579 g192.9%
Dietary Fiber 42.8 g171.2%
Sugars 389.2 g
Protein 32 g64.3%
Vitamin A 70.8% Vitamin C 2.4%
Calcium 34.3% Iron 65.3%
*Based on a 2000 Calorie diet
Spread the crumb mixture evenly over the bottoms of the tortoni cups (8 to 16 paper cup-cake liners or ceramic cups, depending on their size).
Cover crumbs with the slightly softened ice cream.
Top with swirls of the whipped cream. (Instead of using individual cups, you can layer the ingredients into a 1 1/2 -quart casserole with straight or sloping sides and cut in wedges to serve.) Decorate attractively with the candied cherries.
Cover lightly with waxed paper.
Put in the freezer until the cream has frozen stiff.
Then cover well with heavy foil and freeze until needed.
Remove from freezer about 5 minutes before serving.