Instructions: Toast almonds.

Chop cherries.

Melt chocolate.

Beat cream until firm peaks form.

Whip egg whites with an electric mixer until soft peaks form, gradually beat in sugar a Tablespoon at a time; beat until dissolved.

Fold in cream and 1/2 the melted chocolate. Pour mixture into a lanington tray, cover and freeze for 2-3 hours or until mixture begins to set.

Combine remaining melted chocolate, almonds and cherries, fold quickly into semi-frozen mixture. Spread into a 25 cm flan tin, cover and freeze overnight.

Remove from tin, cut in wedges and decorate with whipped cream and extra cherries.

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