I finally made the biscuit tortoni recipe found in Arthur Schwartz’ book, New York City Food. It was so easy and reminded me of the dessert I used to eat at grandparents’ favorite old school Italian red sauce joint in the Bronx in the early 80s. I even used the fluted cups they traditionally used back then. Ahh - the pre-tiramisu era. Anyone else a fan of tortoni, tartufo, spumoni and other old school treats?
I might alter the recipe with different toppings - nilla wafer and omitting the almond extract would be good for nut-free friends.
Recipe here. So delicious and easy! Like a semifreddo!