1 env. unflavored gelatin
1 1/4 c. water
2 tbsp. instant espresso coffee
1 c. sugar
3 tbsp. brandy
1 tsp. grated lemon
3 egg whites
1/4 tsp. salt
2 c. heavy cream
1/3 c. slivered almonds

Sprinkle gelatin over water in a medium size saucepan about 5 minutes. Stir in espresso coffee, brandy and lemon. Cool. Beat egg whites and salt until foamy. Add cream and almonds. Fold cream, then meringue into gelatin until no streaks of white remain. Refrigerate 4 hours.