| Tortoni |
| Tortoni (serves 12) |
| 2-1/2 cups heavy cream |
| 3/4 cup confectioners sugar |
| 1 tsp. vanilla |
| 1 tsp. dark rum |
| 1 cup coconut cookies, finely crushed |
| 2 egg whites |
| 1/4 cup sliced almonds, toasted |
| 12 candied or maraschino cherries |
| Prepare a 12-opening muffin tin with paper liners. |
| Whip cream until slightly stiff. |
| Add sugar, vanilla, and rum. |
| Continue to whip until cream holds in stiff peaks. |
| Fold in crushed cookies. |
| In another bowl, beat egg whites until stiff peaks form. |
| Gently fold the egg whites into the cream mixture. |
| Before serving, garnish each tortoni with almonds. |
| Top each portion with a cherry. |
| Using an ice cream scoop, scoop the mixture into the prepared muffin liners. Place in the freezer. Freeze about 2-3 hours, or until firm. |
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| Optional: You can add additional chopped almonds and cherries to the cream mixture before freezing, if desired. |
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