From the kitchen of Lisa Stephens - Phoenix, Arizona

1 cup heavy cream
1/3 cup granulated sugar
1/4 cup toasted chopped almonds
1 teaspoon vanilla extract
2 egg whites
1 tablespoon instant coffee
2 tablespoons granulated sugar
Chocolate curls for garnish (optional)

Whip cream until it holds peaks. Add 1/3 cup sugar, almonds and vanilla extract.

In a separate bowl, beat egg whites and instant coffee together until stiff. Add 2 tablespoons sugar and beat until satiny in texture. Fold whipped cream into beaten egg whites and pour into a serving dish or individual dishes. Freeze for at least 2 hours. Decorate with chocolate curls just before serving, if desired.