Photo: Roberto Caruso
This make-ahead mocha tortoni mousse recipe by Trish Magwood will feed a crowd.
2 large egg whites
2 tbsp instant coffee
3/4 cup granulated sugar
2 cups 35% cream
2 tsp vanilla
1/2 cup granulated sugar
1/4 cup slivered almonds, toasted, plus extra for garnish
2 oz bittersweet chocolate, grated
In a very clean medium bowl, beat egg whites until foamy. Add instant coffee and salt; beat until combined.
Gradually add 1⁄4 cup (50 mL) sugar and beat until soft peaks form.
In a separate bowl, whip cream until soft peaks form. Beat in vanilla and 1⁄2 cup (125 mL) sugar. Fold cream into egg white mixture.
Fold in 1⁄4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses. Freeze at least 2 hrs. Garnish with remaining slivered almonds and grated chocolate.
Makes: 8 to 10 Servings
Recipe from Dish Entertains and In My Mother's Kitchen by Trish Magwood. Published by Harper Collins Publishers.