1 c. heavy cream
1/4 c. sugar
1 tbsp. instant coffee
1 tsp. vanilla & a few drops almond extract
1 egg white
2 tbsp. sugar
1/4 c. finely chopped nuts

Whip the cream. Fold in 1/4 cup sugar, coffee and flavorings. Beat egg white to soft peak stage and add 2 tablespoons sugar and beat to form stiff peaks. Mix 1/2 of the nuts with egg white and fold all into whip cream mixture. Spoon into 8 paper cupcake liners and set in muffin tin. Sprinkle with rest of nuts, add maraschino cherry and freeze.