Preparation:
Heat and stir marshmallows, milk and coffee powder until melted. Cool. Add almonds. Beat egg whites and vanilla to soft peaks, gradually add sugar, beating to stiff peaks. Whip the cream to soft peaks. Fold in egg whites into coffee mixture. Fold in whipped cream. Spoon into paper baking cups in muffin pans. Top with a maraschino cherry and slivered almonds, if desired. Freeze firm. |
