Crafts & Fun

Here's a super-easy one that can be made ahead of time and kept in the freezer, leaving you free to do other stuff. Like buy presents. Or make another dessert.

2 cups (500 mL) whipping cream
¼ cup (50 mL) icing sugar
2 tbsp. (30 mL) amaretti (Italian almond cookies) or other crisp cookies, crushed
2 tbsp. (30 mL) semi-sweet chocolate, finely chopped or grated
2 tsp. (10 mL) vanilla extract
2 egg whites

In a large bowl, beat the cream with the icing sugar until it forms soft peaks. Fold in the amaretti crumbs, chopped chocolate and vanilla.

In another bowl, beat the egg whites until stiff, then fold into the cream concoction.

Place paper or foil muffin liners into the cups of a 12-cup muffin pan. Spoon the tortoni mixture into the paper liners, dividing the mixture evenly (a kid job if ever I saw one). Sprinkle the tops with a little more chopped chocolate or cookie crumbs.

Freeze for at least 2 hours (or overnight).

Let the Tortoni stand at room temperature for about 10 minutes to soften slightly before serving.

Makes 12 nifty little desserts.

Originally published in Today's Parent, December/January 1998