Products Used
Tortoni Imperial


  • 1/2 cup (60g) hazelnuts or almonds, toasted and cooled
  • 1/2 cup dried cherries
  • 2 cups (480g) whipping or heavy cream
  • 4 large eggs
  • 1 1/2 cups (300g) Imperial Sugar Extra Fine Granulated Sugar
  • Zest of 1 orange, no white bitter pith
  • 2 tablespoons (30g) orange liqueur
  • 1/2 teaspoon almond extract
  • 1 package (7oz) Amaretti cookies
  • Maraschino cherries, as needed


  1. Prepare nuts and fruit and set aside.
  2. In a cold bowl whip cream to soft peaks, do not whip as firm as you would for decorating pies or cakes. Set aside in refrigerator.
  3. Eggs and sugar will be whipped together and nearly quadruple in size, so select an appropriately sized bowl.
  4. Fill a saucepan with 1 inch of water and bring to a boil. Turn to a low simmer. Mix eggs until well blended. Add sugar and whisk vigorously. Place egg mixture over water. Constantly whisk until mixture reaches 170°F. Remove from heat and add orange zest.
  5. Using a stand mixer or handheld mixer, whip egg-sugar mixture until it reaches room temperature and makes thick ribbons. Stop mixing.
  6. Add orange liqueur, almond extract, nuts, and cherries. Add whipped cream and delicately fold together.
  7. Depending on size of glasses, start with placing one Amaretti cookie on the bottom of 8 glasses.
  8. Fill glasses halfway with tortoni filling. Place another cookie in the glass. Top with remaining tortoni filling. Fill more glasses if there is more filling.
  9. Place in freezer for at least 4 hours or overnight/days/weeks.
  10. Just before serving, crush some Amaretti and place on the surface of tortoni filling. Decorate each glass with an amaretti cookie and a maraschino cherry.
Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe