Coffee Tortoni - cooking recipe

Ingredients

1 egg white at room temperature
1 Tbsp. instant coffee powder
pinch of salt
2 Tbsp. sugar
1 c. whipping cream
1/4 c. toasted ground almonds
1/4 c. sugar
1 tsp. vanilla extract
1/8 tsp. almond extract
6 maraschino cherry halves

Preparation

In a small mixer bowl at medium speed, beat egg white until foamy.
Add coffee powder and salt and beat at high speed until soft peaks form.
Gradually beat in 2 tablespoons sugar until stiff peaks form.
In another small bowl at medium speed, beat cream until stiff.
Fold in almonds, 1/4 cup sugar, vanilla and almond extract just until combined.
Gently fold in egg white mixture. Spoon into six paper-cup lined muffin-pan cups or small dessert dishes.
Freeze at least 6 hours or overnight.
To serve, garnish each with a cherry half.
Can be eaten straight from the freezer. Makes 6 servings.