Serves: 8
Total Calories: 337

2 cups chilled heavy or whipping cream
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
2 egg whites, at room temperature
pint of salt
8 maraschino cherries, drained and chopped (optional)
2 tablespoons finely chopped toasted almonds
12 to 16 imported Italian amaretti cookies, finely crushed (about 1 cup crumbs)

1 At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator. Line a muffin tin with 8 pleated paper or foil cupcake liners.

2 Remove the bowl and beaters from the refrigerator. Pour the cream, sugar, and extracts into the bowl and whip the mixture at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. Refrigerate the whipped cream.

3 In a large clean bowl with clean beaters, whip the egg whites with the salt on low speed until foamy. Gradually increase the speed and beat until the whites hold soft peaks when the beaters are lifted. With a flexible spatula, gently fold the whites into the whipped cream.

4 Set aside 2 tablespoons of the amaretti crumbs. Fold the remaining crumbs, the cherries, and the almonds into the cream mixture. Spoon into the prepared muffin cups. Sprinkle with the reserved amaretti crumbs.

5 Cover with foil and freeze at least 4 hours or up to overnight. Remove from the refrigerator 15 minutes before serving.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 337
Calories from Fat: 234

More Recipes from the Cook'n in Italy Cookbook:
* Fruit, Ice Cream, and Spoon Desserts
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Almond Semifreddo
Amaretti Caramel Custard
Amaretti Gelato
Amaretti-Stuffed Peaches
Amaretto Baked Apples
Apricots in Lemon Syrup
Berries with Lemon and Sugar
Cherries in Barolo
Chestnut "Mountain"
Chilled Zabaglione with Berries
Chocolate Chip Rice Pudding
Chocolate Crème Caramel
Chocolate Foam with Raspberries
Chocolate Pudding
Chocolate Sorbet
Chocolate Zabaglione
Chocolate-Dipped Figs
Cinnamon Ice Cream
Citrus and Campari Granita
Coffee Caramel Custard
Coffee Granita
Coffee Ricotta
Cream Ice Cream
Crème Brûlée
Dora’s Baked Figs
Drowned Ice Cream
Eat-and-Drink Dessert
Espresso Gelatin
Espresso Ice Cream
Fig Preserves Fig Preserves
Figs in Wine Syrup
Florentine Frozen Dome Cake
Fresh Strawberry Sauce
Fruit with Honey and Grappa
Grilled Summer Fruit
Honey Ice Cream with Nougat
Honeydew in Mint Syrup
Honeyed Mascarpone Sauce
Hot Roasted Chestnuts
Ice Cream Truffles
Ice Cream with Balsamic Vinegar
Italian Trifle
Lemon Gelatin
Lemon Granita
Lemon Ice Cream
Livia’s Apple Cake
Mascarpone Ice Cream
Mascarpone and Coffee Cups
Mascarpone and Peaches
Orange Rum Gelatin
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Oranges Gratinéed with Zabaglione
Oranges in Orange Syrup
Panna Cotta
Peaches in Red Wine
Pear or Apple Pudding Cake
Pears in Orange Sauce
Pears with Marsala and Cream
Pears with Warm Chocolate Sauce
Pink Prosecco Slush
Poached Pears with Gorgonzola
Prosecco Lemon Slush
Raspberries with Mascarpone and Balsamic Vinegar
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Rum-Spiced Pears
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Warm Ricotta with Honey
Watermelon Granita
White Peach and Prosecco Granita
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Zabaglione