Mocha Tortoni Mousse

Toronto chef Trish Magwood developed this delicious and impresssive Holiday dessert which can be made ahead and frozen for weeks. Serve in a straight-sided glass bowl, trifle bowl or individual glasses and freeze for at least two hours. Another recipe found in our local newspaper -

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 2  large  egg whites
• 2  tablespoons instant coffee
• 1  pinch salt
• 1⁄4 cup sugar
• 2  cups  whipping cream
• 2  teaspoons vanilla
• 1⁄2 cup sugar
• 1⁄4 cup  slivered almonds, toasted and cooled, plus extra for garnish
• 2  ounces bittersweet chocolate, grated

Directions

1. In a clean medium bowl, beat egg whites until foamy.
2. Add instant coffee and salt and beat until combined. Gradually add 1/4 cup sugar and beat until soft peaks form.
3. In a separate bowl, whip cream until soft peaks form.
4. Beat in vanilla and 1/2 cup sugar. Fold in 1/4 cup slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours.
5. Garnish with remaining slivered almonds and grated chcocolate.
6. TIP: To roast nuts - Roast in a single layer on a baking sheet in a 350F oven for about 10 minutes. Allow them to get light brown, remove and cool.