|Hot strong coffee||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Shaved bitter chocolate||2 Tablespoon|
|Coffee liqueur||1⁄2 Cup (8 tbs) (Such As Kahlua, De Kuyper)|
|Boiling water||1 Cup (16 tbs)|
|Whipping cream||1⁄2 Pint|
|Toasted slivered almonds||3 Tablespoon|
In a large mixing bowl, soften the gelatin in the liqueur.
Add the sugar, hot coffee and boiling water; stir until the gelatin and sugar are dissolved.
Chill, and when almost firm, beat with an electric or rotary beater until the mixture is light, fluffy and free of lumps.
Whip cream with the salt and vanilla; blend into gelatin mixture.
Serve it as you desire - mounded in sherbet glasses, into a large serving bowl, or it may be poured into a previously baked pie shell of your choice.
Refrigerate at least 2 hours.
However dessert is served, sprinkle top with shaved bitter chocolate and toasted slivered almonds.