|Eggs||3 , separated|
|Icing sugar||1 Cup (16 tbs)|
|Crushed coconut macaroons||1 Cup (16 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Chopped red glace cherries||1⁄4 Cup (4 tbs) (Finely Chopped)|
|Grand marnier||2 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Semi-sweet chocolate||8 Ounce, grated|
Beat egg yolks with sugar until smooth and thick.
Stir in crushed macaroons, half the slivered almonds, the cherries and Grand Marnier.
In another bowl, beat egg whites until stiff.
Fold carefully into macaroon mixture.
In a third bowl, whip the cream until stiff.
Fold gently into macaroon mixture.
Spread half the macaroon mixture in a flat pan and spread evenly.
Cover with a thick layer of grated chocolate.
Top with remaining macaroon mixture.
Sprinkle with remaining slivered almonds.
Cover with foil and freeze 4 to 5 hours, or until firm.