Almond Tortoni

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dakota kelly 29

"These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer."
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8 h 35 m servings 251 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
  2. Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
  3. Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
  4. To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.


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Made this for my mother since she enjoys this type of dessert. Turned out pretty well. Omitted the green cherries and doubled the amount of red ones. Nice garnished with raisins too.

very good! I used Rum instead of Sherry.

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