2 Egg whites
1/4 ts Cream of tartar
1/4 c Sugar
1 1/2 c whipping cream
1 ts Vanilla
1/4 c orange liqueur
1/4 c Toasted coconut
1/3 c Slivered almonds
3 Squares (each 1 oz.) semi-
-sweet chocolate, grated

Beat egg whites and cream of tartar until light. Gradually beat in
sugar until egg whites form stiff peaks. In separate bowl, beat cream
until thick. Add orange liqueur and vanilla. Fold egg whites and
cream together. Reserving 1/4 for garnish, fold in coconut, almonds
and chocolate. Pour into 8-inch square pan. Freeze 4 hours or until
firm. Garnish with reserved coconut, almonds and chocolate.

Yields
8 Servings