Amaretto Tortoni

THIS FRIDAY

Fancy Nancy debuted in 2005, conceived by author Jane O’Connor and illustrator Robin Preiss Glasser. She is a girl with a larger-than-life personality who adores all things fancy. She dresses lavishly with boas, tutus, ruby slippers, and fairy wings and uses words like iridescent, ecstatic, and extraordinary. While you’ll often find Nancy captivated by glitter, she always discovers what really matters.

I love her books and she's a girl with an attitude who loves life.

Amaretto Tortoni

A dessert to make your Friday just a "bit fancy."

Ingredients:

• 5 large egg whites
• ½ teaspoon crème of tartar
• 1/3 cup powdered sugar
• 1-pint heavy cream
• 1 cup crumbled macaroons (use the soft cookie kind from the bakery department)
• ¼ cup Amaretto or 1 teaspoon almond extract
• ¼ cup each toasted coconut and almonds
• Cooked Puff Pastry Shells if using

Directions:

• Chill the beaters in the freezer until needed.
• Mix coconut and almonds, toast, and set aside.
• Crush macaroon cookies in a food processor, set aside.
• Beat a pint of heavy cream folding in Amaretto or almond extract until the mixture is almost stiff, then fold in powdered sugar.
• In another bowl beat egg whites until stiff adding in crème of tartar.
• Gently fold the whipped cream mixture and egg white mixture together. Refrigerate the mixture to firm up.

To assemble: For each serving place some Amaretto cream mixture into a serving dish or cooked cooled puff pastry shell. Top with macaroon crumbs, add another layer of Amaretto cream and top with toasted coconut and almonds. Optional adding fresh fruit on top instead of toasted coconut and almonds.

The photo below shows the dessert in a Puff Pastry Shell with Pasta Primavera Dinner recently posted