285ml double cream
2 egg whites
115 chopped almonds
70g caster sugar
3 tbsp rum, sherry, marsala or brandy
Whip the cream and beat the egg whites. Add sugar and salt to taste. Keep beating until stiff and glossy. Put aside a couple of tablespoons of chopped almonds for decoration. Fold the rest into the whipped cream and then fold in the whipped egg white. Gently stir in the sherry, rum, marsala or brandy to taste. Spoon into 6-8 individual ramekins, sprinkle with chopped almonds and freeze. Take out about 30 minutes before serving.