Marquise Al Caffe Con Cialdine Di Mandorle - Coffee Granita With Almond Tuiles Recipe

How to make it

---

• Heat oven to 400-degrees-F.
• Line a baking sheet with parchment paper.
• In a bowl, stir together egg white, flour, butter, superfine sugar and almonds until combined.
• Using the back of a spoon, spread batter thinly into six circles, about 3-inches in diameter.
• Bake tuiles until edges begin to brown, about 6 minutes.
• Let tuiles stand on baking sheet 10 seconds (just long enough to allow them to firm up slightly), then transfer with metal spatula to a rolling pin (stabilized on a cooling rack), draping tuiles over pin.
• (If cookies become too crisp to drape, put them back in the oven for a few seconds to soften.)
• Let cool.
• In a large bowl, mix together sugar and espresso, stirring until sugar dissolves.
• Stir in water, and transfer to a 7x5-inch baking dish.
• Cover with plastic wrap and freeze until crust forms, about 2 hours.
• Using a fork, break up crust, mix well, and freeze 2 hours more.
• In a large bowl, whip cream to firm peaks.
• Using a fork, break up the granita, fold it into the whipped cream and spoon into bowls.
• Dust with cocoa powder.
• Serve with tuiles.
• Alternative serving: You could drape the hot tuiles right from the oven over inverted custard cups to make little tuile cups, and serve the granita in the tuiles.