This recipe is originally from the
McCall's Cooking School Cookbook.
Click here for
Basic Rules For Baking or here for
Secrets Of A Successful Cake. Also check out more great
Cake Recipes.
Coffee Tortoni with Kahlua Recipe
Recipe Type:
Cake,
Coffee,
Chocolate,
Kahlua
Yields: serves many
Prep time: 20 min
Ingredients:
3
egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup
sugar, divided
2 cups
heavy cream
1 cup COLD, strongly brewed
coffee divided (Louisiana-style coffee with chicory if you can find it...I just do Espresso)
2 tablespoons Kahlua liqueur
1 cup toasted slivered almonds or chopped pecans, divided
Coffee granules for garnish
Preparation:
In a large bowl, beat egg whites and cream of tartar in on high speed until soft peak stage.
Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside.
In a separate bowl (with clean beaters), beat cream with remaining 1/2 cup sugar and 1/2 cup cold coffee until stiff.
On low speed, blend in remaining 1/2 cup of coffee, Kahlua, and 1/2 cup toasted almonds.
Using a rubber spatula, fold in beaten whites. Spoon mixture into 8-inch
springform pan pan or into individual dessert dishes. Sprinkle with remaining almonds and coffee granules.
Cover with plastic wrap or foil, place the springform pan on a sheet of plastic and set on a pan or dish because it will leak slightly. Freeze overnight.
To serve, remove sides of springform pan. Cut tortoni into wedges (or you can scoop directly from pan).
NOTE: I serve by cutting a wedge, placing it off to the side of the plate, then take chocolate ganache (recipe below),
put it in a squeeze bottle (I use a clean plastic ketchup bottle with a very small opening) and make a few "Zorro" moves on the plate next to the tortoni,
add a "fanned out" strawberry and a fresh sprig of mint.
Chocolate Ganache:
2 tablespoons
whipping cream
1 1/2 teaspoons corn syrup
1 1/2 ounces semi-sweet
chocolate (use a good quality chocolate)
In a small saucepan over low heat, add cream, corn syrup, and semi-sweet chocolate; stirring until melted.
Place chocolate mixture in squeeze bottle; store at room temperature until ready to use (this can be made the day before).
When you're ready to use it, place in microwave or hot water to make sure it is "squeezable." Test it first on another plate.
