1 egg white
1 tbsp. instant coffee
1/8 tsp. salt
2 tbsp. sugar
1 c. heavy cream
1/4 c. sugar
1 tsp. vanilla
1/8 tsp. almond extract
1/4 c. toasted almonds, finely chopped (optional) - (or sprinkle on top)

Combine egg white, coffee, salt, until almost stiff. Add sugar and beat until stiff. In a separate bowl, beat cream, sugar, vanilla and almond extract. When stiff, fold this white mixture and almonds into brown mixture (making sure mixture is still stiff). Then pour into 2 ounce cupcake foils and freeze for at least 24 hours. Serve.