|Sugar||3⁄4 Cup (12 tbs)|
|Powdered instant coffee||3 Teaspoon|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
|Toasted almonds||1⁄2 Cup (8 tbs)|
Beat egg whites until frothy.
Beat in sugar about 1 tablespoon at a time.
Add coffee powder and beat until stiff and satiny.
In separate bowl, whip cream with vanilla or rum until thick, but still frothy.
Fold into egg white mixture and add toasted almonds.
Put in serving dish and freeze overnight or longer if you wish.