Chill medium bowl and beaters.
Combine cream and coffee powder in chilled bowl and beat until soft peaks form. Add Kahlua and 2 Tbsp. sugar and beat until stiff peaks form.
In a small bowl, beat egg white until soft peaks form. Gradually add 2 tsp. sugar, beating until stiff peaks form.
Fold egg white into whipped cream mixture. Transfer to dessert bowls, cover and chill several hours or overnight. Decorate with chocolate curls.
Note: May be chilled in a 1-1/2 qt. soufflé dish, if you prefer.