Sponge Cake Tortoni

For the sponge cake tortoni, put a loaf pan (1L version) in the freezer about an hour before preparation.

Beat the egg whites with the salt until very stiff. Then fold in the sugar by the spoonful. Beat the whipped cream until stiff as well and fold it carefully into the egg white mixture. Save 2 tablespoons of the almonds and fold the rest into the mixture. Stir in the brandy at the end.

Then pour the mixture into the loaf pan and cover with plastic wrap. Place in the freezer for at least 3 to 4 hours. One hour before serving, remove the mold from the freezer and invert onto a serving platter. Spread the saved almonds on the sponge cake tortoni.

Preparation Tip:

To make the frozen sponge tortini easier to get out of the mold, you can line it completely with plastic wrap before filling.

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