Ingredients
Topping
Directions
1.
In a medium mixing bowl, COMBINE whipping cream, sugar, vanilla and almond extracts; BEAT at high speed until soft peaks form.
2.
Let egg whites come to room temperature; BEAT at high speed just until foamy.
3.
Gradually ADD remaining sugar, one tablespoon at a time, BEATING until soft peaks form.
4.
FOLD in whipped cream mixture, chopped almonds and coconut flakes.
5.
SPLIT mixture in half; SPOON first half into eight muffin cups lined with foil liners (see NOTE).
6.
STIR coffee granules into remaining half of tortoni mixture; SPOON this mixture equally over the whipped cream in the eight foil liners.
7.
SPRINKLE remaining almonds and coconut over top.
8.
COVER tightly; FREEZE overnight.