This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.Created by: Trish Magwood, James Beard cookbook ‘dish entertains’ award winner and party dish TV host Trish Magwood
| Yield: | 9 servings |
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
Instructions
- 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.
- 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.
- 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.
- Garnish with remaining slivered almonds and grated chocolate.
Nutrition Facts
| Serving Size | 1 of 9 servings |
| Calories | 281 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 62 mg |
| Sodium | 49 mg |