Biscuit Tortoni is a frozen American dessert made with a rich egg-enriched cream base, maraschino liqueur, and crushed macaroons, which are both frozen into the dessert and sprinkled over it.
Biscuit Tortoni were strongly associated with Italian restaurants in New York City in the mid-20th century, where they were usually served in a pleated wax paper cup. The dessert is now almost gone from the city, and is found in only a few restaurants.
Caroline and Robin Weir, in Ice Creams, Sorbets & Gelati (2010), researched the European roots of the dish. The found that Escoffier mentioned a Biscuit Glacé Tortoni at a Parisian state dinner in 1874, and Alessandro Filippini's book The Table (1889) contained recipes for Bisquits Glacés and Bisquit Tortoni. Filippini was later the chef at Delmonico's in New York, which could explain the popularity of the dessert there. They were unable to document a direct link between Café Tortoni, a fashionable café in Paris, and either Escoffier or Filippini. So the story ends there for now.