Cherry Tortoni Recipe

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Cherry Tortoni
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Ingredients
13
Count
Nutrition
202
Calories
Total time
360
Minutes
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Ingredients:

  • 1/2 cup plus 1/3 cup sugar
  • 2 tbsp di saronno amaretto or other almond-flavored liqueur
  • 1 1/2 tsp cornstarch
  • 1 tbsp cold water
  • 1 1/2 cups sliced almondstoasted and cooled completely
  • 1 1/4 cups fine vanilla-wafer crumbs (from about 40 wafers)
  • 1/2 stick (1/4 cup) unsalted butter, melted
  • 4 large egg whites
  • 3/4 cup coarsely ground amaretti cookies (from about 20 1-inch cookies)

Directions:

  1. Cook cherries: If using frozen cherries, thaw, reserving juices. Simmer cherries, 1/2 cup sugar, and liqueur in a 2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until cherries are soft, about 5 minutes. Whisk together cornstarch and water until combined, then whisk into cherry mixture and boil 1 minute. Transfer to a shallow bowl and chill, uncovered, 1 hour.
  2. Make crust: Pulse 1 cup almonds in a food processor until finely ground (do not pulse to a paste). Transfer to a bowl and stir in wafer crumbs and butter with a fork until combined well. Pat crumb mixture evenly onto bottom and 1 1/2 inches up side of buttered springform pan, then freeze while making filling, about 30 minutes.
  3. Make tortoni filling: Beat egg whites with remaining 1/3 cup sugar, cream of tartar, and a pinch of salt in a medium metal bowl set over a saucepan of simmering water using a handheld electric mixer at medium-high speed until whites just hold soft peaks and instant-read thermometer registers 170°F, about 5 minutes. Remove bowl from saucepan and continue to beat whites until they just hold stiff peaks, about 2 minutes more.
  4. Beat cream with Marsala in another bowl at medium speed until it just holds stiff peaks. Fold in ground amaretti and half of whites gently but thoroughly. Fold in remaining whites and pour into crust in pan, smoothing top.
  5. Drain cherries in a sieve set over a bowl and reserve juices. Scatter cherries evenly over top of tortoni, then swirl cherries into tortoni with tip of a sharp knife for a marbled effect. Sprinkle top of tortoni with remaining 1/2 cup toasted sliced almonds and freeze, loosely covered, until firm, at least 4 hours.
  6. Let stand in pan at room temperature 10 minutes to soften slightly before serving. Carefully remove side of pan, then cut tortoni into wedges and serve with cherry juices.
  7. Cooks' note: ·Tortoni can be frozen up to 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 201.97 Kcal (846 kJ)
Calories from fat 136.73 Kcal
% Daily Value*
Total Fat 15.19g 23%
Cholesterol 46.46mg 15%
Sodium 38.48mg 2%
Potassium 103.35mg 2%
Total Carbs 15.15g 5%
Sugars 13.16g 53%
Dietary Fiber 0.69g 3%
Protein 2.26g 5%
Vitamin C 0.9mg 1%
Vitamin A 0.1mg 4%
Iron 0.4mg 2%
Calcium 18.7mg 2%
Amount Per 100 g
Calories 187.97 Kcal (787 kJ)
Calories from fat 127.25 Kcal
% Daily Value*
Total Fat 14.14g 23%
Cholesterol 43.24mg 15%
Sodium 35.81mg 2%
Potassium 96.18mg 2%
Total Carbs 14.1g 5%
Sugars 12.25g 53%
Dietary Fiber 0.65g 3%
Protein 2.1g 5%
Vitamin C 0.8mg 1%
Vitamin A 0.1mg 4%
Iron 0.3mg 2%
Calcium 17.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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