Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sifted icing sugar; beat until sugar is dissolved.

Beat cream in a large bowl with an electric mixer until firm. Fold cream gently through egg white mixture; divide mixture evenly into 3 bowls.

Beat egg yolks lightly with a fork; divide egg yolks evenly into 3 cups. Add combined coffee granules and coffee liqueur to 1 cup containing egg yolks, then fold evenly through one bowl of the egg-white mixture. Pour into a 23cm x 10.5cm loaf pan. Level top, cover with foil; place in freezer for 30 minutes or until ice-cream feels firm. Place the remaining bowls of egg white mixture and egg yolks, covered, into the refrigerator while waiting for each layer of ice-cream to set.

Stir almond liqueur into another cup containing egg yolks; fold into another bowl of gg-white mixture along with the toasted almonds. Spread evenly over coffee ice-cream layer, cover; freeze for 30 minutes or until firm.

Place chocolate in a medium heatproof bowl; place bowl over a medium saucepan of simmering water (don't let water touch the base of the bowl). Stir chocolate until smooth; cool. Stir melted chocolate into remaining egg yolks; fold into remaining egg-white mixture. Spread chocolate layer evenly over almond ice-cream layer; cover, freeze overnight.

Invert ice-cream onto serving plate, return to the freezer.

Place extra chocolate in a medium heatproof bowl; place bowl over a medium saucepan of simmering water (don't let water touch the base of the bowl). Stir chocolate until smooth; cool slightly; pour as evenly as possible over ice-cream, return to freezer.