Ingredients

• Eggs (4 – separated)

• Cream of tartar

• Heavy cream (2 cups)

• Sugar (1 1/3 cups)

• Water (¾ cup)

• Nutmeg (just a pinch)

• Almond extract (2 tsp.)

• Vanilla extract (2 tsp.)

• Almonds (1 cup – roasted – chopped)

How to Prepare

1. Toast the almonds in a high-sided pan at 350 degrees for roughly 10 minutes.

2. Once the almonds are toasted, take the egg whites and put them in a mixer to whip.

3. Add in the cream of tartar to make a meringue.

4. Add in a teaspoon of vanilla and a teaspoon of almond extract. Mix.

5. In a saucepan, add the ¾ cup of water, and sugar. Stir.

6. Heat the water and sugar mixture to create sugar water.

7. Add a ladle of sugar water to the meringue. a. Whip until smooth.

8. In a pan, gently add the meringue and place it in the freezer.

9. For the custard, add the egg yolks and whip them until foamy.

10. Add one ladle of the syrup and a teaspoon of the vanilla. Mix.

11. Add the custard to a glass dish and place in the freezer.

12. Remove the almonds from the oven and let them cool.

13. To make whipped cream, add heavy cream, almond extract and nutmeg in the mixer. Whip.

14. Add in the syrup slowly, whip it again and place it in the freezer.

15. Take the almonds and chop them up in a food processor.

16. Take the meringue, whipped cream, custard and some chopped almonds and fold them together until smooth.

17. Add baking cups to a cupcake tray and fill the cups until full.

18. Take the chopped almonds and cover the tops of the batter in the baking cups.

19. Put a cherry on top of each.

20. Cover the tray with foil and freeze for at least an hour (preferably overnight). Enjoy!