|Orange juice/Sherry||3 Tablespoon|
|Unsalted butter/Soft margarine||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Almond extract||3 Drop|
|Ground almonds||1 1⁄2 Cup (24 tbs)|
|Heavy cream||1 Cup (16 tbs)|
Line the bottom of a charlotte mold, or a round 6 inch cake pan, with a piece of greaseproof paper or aluminium foil.
Place the lady fingers around the sides of the mold and pour the sherry over them.
Beat the butter or margarine, sugar and almond extract together in a mixing bowl, until soft and creamy.
Beat in egg yolks gradually, then beat in ground almonds.
Gradually add three quarters of the cream, beating the mixture until it is well blended.
Spoon the mixture into the lined mold and level the surface.
Trim sponge fingers level with mixture.
Cover with foil or clear plastic wrap and chill in the refrigerator for 24 hours or until firm.
Turn Malakoff out onto a serving plate.
Whip the remaining cream and swirl or pipe on top of the dessert.