Coffee Tortoni

Directions

1. 1
   Place a nonstick pan over medium flame. Add almonds to pan and dry roast till golden brown. Keep aside to cool.
2. 2
   Dry roast desiccated coconut till golden brown. Add to almonds and let the mix cool. It needs to be at room temperature when added to the cream.
3. 3
   Gradually add 4 tablespoons of sugar into egg whites and continue beating till stiff. Place egg whites in freezer till for 15 minutes.
4. 4
   Whip cream till thick and fluffy in a deep bowl. This should take 3-5 minutes.
5. 5
   Fold coffee granules, sugar and Kahlua to cream with a spatula.
6. 6
   Remove egg whites from freezer and gently fold into cream till all whites are mixed in.
7. 7
   Fold in half the almond coconut mix to cream.
8. 8
   Scrape cream into a glass freezer proof bowl.
9. 9
   Scatter remaining almond coconut mix over cream. Cover with plastic wrap and freeze 4-6 hours till firm.