Line 6 muffin or custard cups with paper cupcake liners.
Beat whipping cream and sugar in a chilled bowl until stiff.
Set aside 2 tablespoons macaroon crumbs. Fold rest of crumbs, almond extract, cherries, and almonds into whipped cream.
Spoon mixture into prepared cups and sprinkle with remaining crumbs. Cover with plastic wrap and freeze until firm. Serves 6. Enjoy! In ingredient # 5 i ment cherries i did not have enough room.
Originally Submitted
7/7/2006
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