-
1
Combine the egg yolks, sherry, honey, and 1 tablespoon of the sugar in the top of a double boiler or in a large stainless steel bowl.
-
2
Set over the bottom of the double boiler filled with a few inches of boiling water, making sure the bottom of the bowl does not touch the boiling water.
-
3
With a whisk or handheld electric beaters, whisk the mixture over medium-high heat until it is pale, thick, and frothy, about 5 minutes; the mixture should form a ribbon when you lift the whisk.
-
4
Remove from the heat and chill in an ice bath.
-
5
In a large bowl, whisk the heavy cream to soft peaks.
-
6
In another bowl, whisk the egg whites to soft peaks.
-
7
Add the remaining 1 tablespoon sugar gradually and whisk to stiff peaks.
-
8
Gently fold the whipped cream into the cooled egg yolk mixture, then fold in the beaten egg whites and 1/2 cup of the almonds.
-
9
Divide the mixture among eight 8-ounce coffee cups.
-
10
Tap the cups on a work surface to settle the mixture, then smooth the tops with the back of a spoon.
-
11
Sprinkle with the remaining chopped almonds.
-
12
Freeze until firm, about 2 hours.
-
13
Take out of the freezer 5 minutes before serving to soften slightly.
