Coffee Tortoni And Kahlua
- 3 egg whites, room temperature
- 1/8 teaspoon cream of tartar
- 1 cup sugar, divided
- 2 cups heavy cream
- 1/2 cup COLD, strongly brewed coffee divided
- 2 tablespoons Kahlua liqueur
- 1 cup toasted slivered almonds or chopped pecans, divided
- Coffee granules for garnish
In a large bowl, beat egg whites and cream of tartar in on high speed until soft peak stage. Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside.
In a separate bowl (with clean beaters), beat cream with remaining 1/2 cup sugar and 1/4 cup cold coffee until stiff. On low speed, blend in remaining 1/4 cup of coffee, Kahlua, and 1/2 cup toasted almonds.
Using a rubber spatula, fold in beaten whites. Spoon mixture into 8-inch spring form pan or into individual dessert dishes. Sprinkle with remaining almonds and coffee granules. Cover with plastic wrap or foil, place the spring form pan on a sheet of plastic and set on a pan or dish because it will leak slightly. Freeze overnight. Chocolate Ganache
- 2 tablespoons whipping cream
- 1 1/2 teaspoons corn syrup
- 1 1/2 ounces semi-sweet chocolate (use a good quality chocolate)
In a small saucepan over low heat, add cream, corn syrup, and semi-sweet chocolate; stirring until melted. Place chocolate mixture in squeeze bottle; store at room temperature until ready to use (this can be made the day before).
When you're ready to use it, place in microwave or hot water to make sure it is soft enough to use; test it first on another plate.
To serve, remove sides of spring form pan.
There are several ways you can present this dessert. One way is to cut the tortoni into wedges (or you can scoop directly from pan) and serve chocolate ganache alongside, or after you have removed the spring form pan, you can make decorations directly on the tortoni such as grid marks before serving.
Serve by cutting a wedge, placing it off to the side of the plate, then take Chocolate Ganache (recipe below), put it in a squeeze bottle (a clean plastic catsup bottle with a very small opening) and make a few zigzag moves on the plate next to the tortoni, add a fanned out strawberry a fresh sprig of mint and three chocolate covered espresso beans.