Tortoni
Updated September 9, 2025
Tom Schierlitz for The New York Times. Food stylist: Brian Preston-Campbell.
- Total Time
- 1 hour, plus freezing overnight
- Rating
- Comments
- Read comments
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Ingredients
12 macaroons (see recipe for Apple Crisp, or use store-bought)
¾ cup sugar
3 eggs, separated
1 teaspoon vanilla
2 cups heavy cream
Nutritional analysis per serving (8 servings)
43 grams carbs; 127 milligrams cholesterol; 465 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 21 grams saturated fat; 31 grams fat; 1 gram trans fat; 2 grams fiber; 126 milligrams sodium; 5 grams protein; 37 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
- Step 2
Combine the sugar and ¾ cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
- Step 3
Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
- Step 4
When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
- Step 5
Whip the cream and fold it into the egg mixture.
- Step 6
Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
- Step 7
Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.
Private Notes
Comments
Although it was a really good childhood memory and easy to make the second time I added 1/4 tsp almond extract with the vanilla, it tasted more like the tortoni I ate after pizza as a kid.
one more thing, I used ready made Italian almond macaroons instead of making the macaroons and toasting them.
My Mom made this with rum or marsala wine, and finely chopped candied fruit ( orange peel and such)
This recipe was a good starting point but it can be made easier and more like the tortoni I remember. I just used amaretti cookies and made them into crumbs in a food processor. I also added about a teaspoon of almond extract. It was delicious and everyone asked for seconds. A nice dessert to top off a heavy meal.
Actually Amanda... anyone who grew up on Staten Island knows Tortoni well... Sedutto's Ice Cream made millions of little fluted cups of the delight!
My Mom made this with rum or marsala wine, and finely chopped candied fruit ( orange peel and such)