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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Toronto chef Trish Magwood developed this delicious and impresssive Holiday dessert which can be made ahead and frozen for weeks. Serve in a straight-sided glass bowl, trifle bowl or individual glasses and freeze for at least two hours. Another recipe found in our local newspaper - Ingredients:
2 large egg whites |
2 tablespoons instant coffee |
1 pinch salt |
1/4 cup sugar |
2 cups whipping cream |
2 teaspoons vanilla |
1/2 cup sugar |
1/4 cup slivered almonds, toasted and cooled, plus extra for garnish |
2 ounces bittersweet chocolate, grated |
Directions:
1. In a clean medium bowl, beat egg whites until foamy.
2. Add instant coffee and salt and beat until combined. Gradually add 1/4 cup sugar and beat until soft peaks form.
3. In a separate bowl, whip cream until soft peaks form.
4. Beat in vanilla and 1/2 cup sugar. Fold in 1/4 cup slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
5. Garnish with remaining slivered almonds and grated chcocolate.
6. TIP: To roast nuts - Roast in a single layer on a baking sheet in a 350F oven for about 10 minutes. Allow them to get light brown, remove and cool.
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