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Tortoni is a super easy dessert to serve on a hot summer night.  Originally, Tortoni was more of an Italian version of an ice cream cake, but instead of American style soft-serve ice cream, those wonderful Italians used gelato.  Today, tortoni is basically cream, crushed cookies and/or nuts.  You can really use whatever cookies and/or nuts you like, but today I will share with you the classic Tortoni that you will find in any authentic Italian restaurant.

Don't like macaroons?  You can use amaretto cookies instead, which can easily be found at Corrieri's Formaggeria right here in Nashville. 


  • 1/3 cup confectioner's sugar
  • 1 tablespoon sherry
  • 1/2 cup plus 2 tablespoons fine dry macaroon crumbs
  • 1 cup whipping cream, whipped
  • 1 egg white
  • maraschino cherries, halved

Fold sugar, sherry, and 1/2 cup macaroon crumbs into whipped cream until well blended.  Beat egg white until stiff, not dry, peaks are formed.  Fold into whipped cream mixture.  Divide mixture equally into ten 2-inch heavy paper baking cups (or small ramekins) and sprinkle with remaining crumbs.  Place a maraschino cherry half on each cup.  Freeze until firm.




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