4 egg whites, at room temperature
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. instant coffee
1/2 tsp. vanilla
2 qt. Dutch chocolate ice cream
1 c. heavy cream, whipped
Chocolate syrup
Shelled blanched whole almonds

Beat the egg whites in a bowl until frothy. Sprinkle with cream of tartar and beat until stiff, but not dry. Beat in sugar, 1 tablespoon at a time, adding the vanilla. Outline a circle on unglazed paper with a 10-inch pie plate and spoon remaining meringue around edge of circle to build up edge.

Bake in 275 degree oven for about 1 hour or until light brown and dry. Cool away from drafts. Fill shell with ice cream and circle ice cream with whipped cream. Garnish with chocolate syrup and almonds. Serve immediately.