A frozen coffee almond and chocolate dessert that won't break the calorie bank.
- Prep Time
- 8-10 ServingsServings
- 2 large egg whites
- 2 tbsp (30 mL) instant coffee
- pinch salt
- 1/4 cup (50 mL) sugar
- 2 cups (500 mL) whipping cream or non dairy whip
- 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
1 In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined.
2 Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
3 In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar.
4 Fold cream into egg white mixture.
5 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.
6 Garnish with remaining slivered almonds and grated chocolate.
Source: Almond Board of California