Separate the eggs. Beat the yolks with the sugar until foamy and stir in the Malaga.
Soak the gelatine in a little cold water according to instructions and dissolve. Stir into the sugar-egg mixture and chill.
In the meantime, whip the egg whites until stiff. Whip the whipped cream until firm as well. Grate the chocolate. Peel and finely dice the ginger.
As soon as the egg-sugar mixture begins to gel, carefully fold in the beaten egg whites, half the amount of whipped cream, the chocolate shavings, the diced ginger and the flaked almonds.
Pour the cream into bowls, decorate with the remaining whipped cream and serve well chilled.
Preparation Tip:
The cream also tastes wonderful if you use chopped walnuts instead of flaked almonds.
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