Instructions: 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.

Yield: 8

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