Ingredients

• 2 large egg whites
• 2 tbsp (30 mL) instant coffee
• pinch salt
• 1/4 cup (50 mL) sugar
• 2 cups (500 mL) whipping cream
• 2 tsp (10 mL) vanilla
• 1/2 cup (125 mL) sugar
• 1/4 cup (50 mL) slivered almonds, toasted and cooled plus extra for garnish
• 2 oz (60 g) bittersweet chocolate, grated

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Instructions

1. In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
2. In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
3. Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
4. Garnish with remaining slivered almonds and grated chocolate.