| 2 Egg Whites | 2 Cups Whipping Cream |
| 2 Tablespoons Instant Coffee | 2 Teaspoon Vanilla |
| 1/4 Teaspoon Salt | 1/3 Cup Sliced Almonds |
| Sugar |
Beat egg whites until they peak. Add coffee, salt and 4 tablespoons sugar and continue beating until satiny. Slowly add whipping cream, 1/2 cup sugar and vanilla, beating until stiff. Fold in almonds and spoon into ramekins before freezing. Defrost 45 minutes before serving.
1989 Recipe - Jean Hansen - From The Crow's Nest Restaurant in Santa Cruz, CA.
"Mocha lovers should like this one, it's like a pudding, but better." - Calla Ferre
