1 egg white
1 tbsp. instant coffee
Pinch of salt
2 tbsp. sugar
1/4 c. toasted almonds, finely chopped
1/4 c. sugar
1 tsp. vanilla
1/8 tsp. almond extract
1 c. heavy cream

Combine egg white with coffee and salt. Beat until stiff but not dry. Gradually add 2 tablespoons sugar, beat until stiff and satiny. Whip cream with 1/4 cup sugar and flavorings. Fold cream and chopped toasted nuts into egg white mixture. Fill individual serving cups or paper baking cups. Decorate top with additional nuts or 1/2 a cherry. Freeze. This dessert tastes like very rich ice cream.

How to prepare almonds: To skin almonds, drop into boiling water for 1 minute. This will soften and expand the skin so you can pop the almond out of it. When cool, chop almonds into small chunks in a processor or blender. Don't chop into a powder. Spread the chunks on a cookie sheet and put into the oven at 350 degrees. Watch the nuts brown. They will burn if you forget them. When brown, remove from oven and cool. The almonds have a wonderful flavor when toasted and this step is essential for a good dessert. (It's worth the trouble!)