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Mocha Tortoni MousseTheWorldWideGourmet.com

Flavours of Campania

Total time: 15 to 30 min

Preparation time: 15 minutes
Freezing time: 2 hours

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:343.1 kcal

Proteins:2.6 g

Fats:19.8 g

Carbohydrate:39.9 g

Fibers:1.4 g

Sugar:36 g

Cholesterol:51.7 mg

Sodium:199.9 mg

Calcium:75.6 mg

Energy:225 kcal

Proteins:1.7 g

Fats:13 g

Carbohydrate:26.2 g

Fibers:0.9 g

Sugar:23.6 g

Cholesterol:33.9 mg

Sodium:131.1 mg

Calcium:49.6 mg

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INGREDIENTS

For 8 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2

large egg whites

30

ml

instant coffee

1

ml

salt

62.5

ml

sugar

500

ml

whipping cream

10

ml

vanilla

125

ml

sugar

62.5

ml

slivered almonds, toasted and cooled plus extra

56

g

bittersweet chocolate, grated

METHOD

  1. In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add ¼ cup (50 mL) sugar and beat until soft peaks form.
  2. In a separate bowl, whip the cream until soft peaks. Beat in vanilla and ½ cup (125 mL) of sugar. Fold cream into egg white mixture.
  3. Fold in ¼ cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
  4. Garnish with remaining slivered almonds and grated chocolate.

CHEF'S NOTES

Tortoni is a frozen Italian dessert created by the Italians – more precisely by Neapolitans – in Paris. Tortoni was the name of the owner of the café Tortoni, boulevard des Italiens who served this coffee treat in 1798. He was originated from the Neapolitan region.

This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.

I love this recipe because it’s quick, delicious and impressive and can be frozen for weeks!
Serve in a straight sided glass bowl or trifle bowl or individual ‘dessert nappe’ bowls.

Roasting nuts
Roast in a single layer on a cookie sheet at 350°F (180°C) for about 10 minutes. Allow them to get light brown, remove and cool.



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