Biscuit Tortoni

Preparation info
    • Difficulty


Appears in
Cooking for Crowds

By Merry White

Published 1974

  • About

Biscuit tortoni is like a frozen mousse, but richer and more interesting in texture. You can add rum instead of vanilla, if you prefer. This is my favorite frozen dessert.


6 12</


Combine the sugar and water in a saucepan and cook, without stirring, until the mixture reads 230° on a candy thermometer.

In a very large bowl, beat the egg whites until stiff. Slowly stir the sugar syrup into the egg whites and mix well. In another bowl, beat the egg yolks until thick and pale, and fold into egg white mixture, stirring well.

Pulverize the macaroons in a blende