As you may know, I make semifreddos all the time. Semifreddos are frozen custards made with egg yolks and cream, and I have always wondered, what would happen if I used the egg whites instead? Turns out someone has already thought of this, and it’s an Italian dessert called Tortoni. You top it with toasted sliced almonds, spike the whipped cream with some Amaretto, and stir some chocolate shavings into the mixture. AWESOME. And you know what I love about semifreddo, tortoni, and other frozen desserts? You can make it ahead of time, and you can have it whenever you want. Here’s how to make it:
3 extra large egg whites
1/4 cup sugar
1/2 tsp cream of tartar
1¼ cups heavy cream
2 tbsp amaretto liqueur
3/4 cup sliced almonds, toasted
1/2 cup chocolate shavings (or more/less…whatever you desire)
In a double boiler (a heatproof bowl set atop a saucepan with an inch of simmering water), beat the egg whites, sugar, and cream of tartar with a hand mixer to soft peaks and 160 degrees F (about 8 minutes) on an instant read thermometer.
Remove the meringue from the pot and keep beating the meringue for 2 more minutes until stiff peaks form.
Whip the cream with 2 tbsp amaretto to soft peaks, and fold the cream into the egg whites. Fold in the chocolate shavings.
Spread the mixture out evenly (and gently) with a spatula, then top with toasted almonds and freeze for 4-6 hours.
Enjoy your tortoni! I would love to hear any comments, questions, or suggestions below. Thanks for reading!