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With
electric mixer, beat egg whites until quite stiff. Continue
beating while adding 1/4 cup sugar.
In
another bowl, whip the cream with 1/4 cup sugar and
coffee powder. Add the egg yolks and vanilla. Fold into
the egg whites.
Melt
the chocolate chips in the microwave, and allow to cool
slightly. Fold into the egg white mixture with the almonds.
Divide
into 8 custard cups or other dessert dishes. Freeze
at least 6 hours or overnight.
Garnish
as desired - with whip cream or chopped almonds, etc.
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