Mocha Tortoni Mousse

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Mocha Tortoni Mousse

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
  • pinch salt
  • 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.