1 1/2 tbsp. instant coffee with 1 c. water OR
1 c. very strong coffee
6 eggs, separated
3/4 c. sugar
1/4 c. Irish whiskey
2 pkgs. unflavored gelatin
1 1/4 c. heavy cream
2 tbsp. slivered almonds

In a 1-quart saucepan blend coffee, water, and 6 beaten egg yolks; add 3/4 cup sugar and 1/4 cup Irish whiskey. Sprinkle gelatin evenly over mixture. Cook over low heat, stirring constantly until gelatin is completely dissolved. Cover and refrigerate until mixture mounds when dropped from a spoon (45 minutes).

In a small bowl, beat egg whites at high speed until soft peaks form. In a large bowl beat 1 cup heavy cream at medium speed until stiff peaks form. Reserve 1/4 cup heavy cream for garnish. Fold egg whites into whipped cream and blend well. Fold into coffee mixture.

Spoon the mousse into a crystal bowl and chill until ready to serve. Beat 1/4 cup of cream. When ready to serve, garnish with whipped cream and slivered almonds.