1 1/2 cup chopped almonds, roasted
2 tablespoons granulated gelatin
1/4 cup water
1 cup confectioners' sugar
2 tablespoons coffee extract
8 egg yolks
1 pint heavy cream
1 teaspoon vanilla

Cut in two, the bottom layer a little thicker than the top. Soak gelatin in the water about 5 minutes. Put over boiling water to dissolve. Add confectioners' sugar, coffee, and set aside until it begins to jell.

In the meantime, have egg yolks well beaten, add the cream, beaten stiff, and vanilla. Combine the two mixtures before the gelatin sets. Then beat throughly. Spread between layers and over top.

Sprinkle with almonds.

Submitted by: Vincent Shenko