Instructions: Combine the sugar and wine in a saucepan over moderate heat and bring to a boil, stirring to dissolve the sugar. Simmer uncovered until reduced in volume by about half. Meanwhile, beat the egg whites and cream of tartar in a separate bowl until stiff peaks form. Place the bowl over (not in) boiling water and slowly stir in the wine mixture and vanilla extract. Continue stirring until thoroughly combined and the egg whites are cooked, about 5 minutes. Remove from the heat and allow to cool to room temperature, stirring occasionally. Fold in the chopped almonds and spoon into dessert bowls or wine glasses.

Refrigerate for at least 2 hours and serve chilled, garnished with whipped cream if desired.

Serves 8 to 10.

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