In a medium size bowl combine the egg white, instant coffee, salt. Beat with an electric mixer until foamy and soft peaks form.
Add 2 tablespoons (25 mL) sugar in a bowl and beat until thick and foamy.
In a separate bowl, whip the cream until soft peaks, add vanilla and 1/4 cup (50 mL) of sugar.
Fold cream into egg white mixture.
Add the slivered almonds and transfer to a large bowl or individual glasses and freeze at least 2 hours.
Garnish with grated chocolate.