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Coffee Mallow Tortoni

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  Tiny marshmallows 1 Cup (16 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Instant coffee crystals 1 Teaspoon
  Chopped almonds 1⁄4 Cup (4 tbs)
  Egg whites 2
  Vanilla 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Whipping cream 1⁄2 Cup (8 tbs)

In 4-cup glass measure combine marshmallows and milk.
Micro-cook, uncovered, till marshmallows begin to melt, about 1 1/2 minutes.
Stir to blend.
If marshmallows are not all melted, micro-cook a few seconds more.
Stir in coffee crystals; chill till partially set.
Stir in nuts.
Beat whites and vanilla till soft peaks form; add sugar, beating to stiff peaks.
Whip cream till soft peaks form.
Fold whites and cream into coffee mixture.
Freeze till firm in muffin pans lined with paper bake cups.
If desired, top with maraschino cherry halves.

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