4 jumbo egg whites (66g)
1 cup sugar (250ml)
2 tbs coffee powder (30ml)
Preheat oven to 120°C. Spray some baking paper and place on a baking sheet.
Beat egg whites and coffee powder until very stiff. Add sugar very slowly over 20 mins until egg whites look like marshmallows. Continue beating after adding sugar each time.
Spread on to a baking sheet and mould to look like a shell. Bake for 1 hour. Then turn oven off and leave to cool in oven. Don’t allow to get too hard.
4 jumbo eggs, separated (66g)
1 cup cream (250ml)
¾ cup castor sugar (175ml)
2 ½ tbs coffee powder (37.5ml)
1 box vanilla instant pudding
Beat egg yolks, sugar, coffee and vanilla until very thick.
Beat egg whites until very stiff.
Beat cream or orly whip until very thick. Add vanilla instant pudding to thicken at end.
Fold all three mixtures together.
Bend meringue to shape into a 26cm or 10 inch springform tin. Pour ice cream into centre and allow to set.
Toast some almonds to sprinkle on top before serving.
Allow ice cream to melt slightly before serving.