(NC)—This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels.
Serves 8-10 servings. Active prep time 15 minutes.
2 large egg whites
2 tbsp (30 mL) instant coffee
1/4 cup (50 mL) sugar
2 cups (500 mL) whipping cream
2 tsp (10 mL) vanilla
1/2 cup (125 mL) sugar
1/4 cup (50 mL) slivered almonds, toasted and cooled plus
extra for garnish
2 oz (60 g) bittersweet chocolate, grated
In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form.
In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture.
Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
Garnish with remaining slivered almonds and grated chocolate.
I love this recipe because it's quick, delicious and impressive and can be frozen for weeks!
Serve in a straight sided glass bowl or trifle bowl or individual 'dessert nappe' bowls.
Roasting nuts: Roast in a single layer on a cookie sheet at 350°F (180°C) for about 10 minutes. Allow them to get light brown, remove and cool.
Nutritional analysis per serving:
Calories: 208 kcals, Fiber 0.4 g, Total Fat: 18 g, Cholesterol: 53, Saturated Fat: 10.5 g, Sodium: 43 mg, Monounsaturated Fat: 5.2 g, Calcium: 44 mg, Polyunsaturated Fat: 0.8 g, Magnesium: 13 mg, Protein: 3 g, Potassium: 132 mg, Carbohydrates: 10 g, Vitamin E: 1.1 mg*, * Total alpha tocopherol equivalents