- 1 1/3 cups heavy cream or whipping cream
- 1 Tbsp strong coffee, room temperature
- 1 tsp pure vanilla extract
- 4 egg whites
- 1/3 cup granulated sugar
- 1/2 tsp cream of tartar
- 1/2 cup Stonewall Kitchen Dark Chocolate Toffee Sauce
- 1/2 cup English toffee bits
- Line a 9x5-inch loaf pan with plastic wrap, making sure there is enough wrap to hang over the sides.
- In a mixer fitted with a whisk attachment, whip cream until soft peaks are formed. Fold-in coffee & vanilla extract.
- Place egg whites in the top of a double boiler. Add the sugar & cream of tartar. As egg whites are being heated, whisk them with an electric hand-held mixer. Continue mixing until the egg whites form soft peaks & the temperature of the mixture reaches 138 degrees. Remove from heat. Do not over-mix or over-heat the egg whites, or they will become too stiff.
- Fold egg white mixture into whipped cream one third at a time. Fold in English toffee bits. Pour mixture into the prepared pan. Spoon the Dark Chocolate Toffee Sauce over the tortoni mixture & then swirl with a blunt knife to combine. (If chocolate sauce is too thick you can heat it for 10-20 sec. in the microwave. Make sure the sauce does not get too hot).
- Wrap pan with plastic wrap & place in the freezer overnight or up to three days.
- To serve, remove frozen tortoni from the pan pulling on the plastic wrap lining. Slice & serve with additional Dark Chocolate Toffee Sauce. If preferred, scoop frozen tortoni & serve in small bowls. Serves 6-8
