1/4 cup (60 ml) water

3/4 cup (180 ml) sugar

3 egg whites

1/4 teaspoon (1 ml) cream of tartar

1/4 cup (60 ml) blanched almonds

2.1/2 to 1 teaspoon (5 to 5 ml) almond extract

1 1/2 cups (375 ml) 35% whipping cream

1/2 teaspoon (2.5 ml) vanilla extract

12 pastel paper cups

12 maraschino cherries

12 frozen raspberries

12 mango cubes

Preheat the oven to 180 °C (350 °F).

In a small saucepan, boil the water and sugar. Cook, without stirring, until a candy thermometer reads 112 °C (236 °F).

In a bowl, with an electric mixer, beat the egg whites and cream of tartar. As the whites begin to form soft peaks, add the hot syrup in a thin stream while whisking. Continue whisking until the whites form stiff peaks, about 4 to 5 minutes. Cover and refrigerate for 30 minutes.

Spread the almonds on a baking sheet and brown in oven for about 8 minutes. Chop finely with a knife. Place in a bowl and add 1 ml (1/4 teaspoon) almond extract. Set aside.

In a bowl, whip the cream. Flavour with the remaining almond extract and vanilla. Fold the cooled meringue in the whipped cream.

Place the paper cups in a muffin pan and scoop in the mixture. Sprinkle with the almonds and garnish each Tortoni with a fruit of your choice.

Cover and place in the freezer for at least 3 hours. Keep the tortoni frozen until ready to serve, as they are, in their paper cup.

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