|Granulated sugar||1⁄2 Cup (8 tbs)|
|Grated blanched almonds||1⁄2 Cup (8 tbs)|
|Sweet butter||1⁄2 Cup (8 tbs)|
|Kirsch||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
|Lady fingers||2 Dozen (Adjust Quantity As Needed)|
1. Line the greased bottom of a six-cup charlotte or other pudding mold with waxed paper. Split lady ringers and place vertically around the inside walls, arranging them so that they touch.
2. Cream the butter until soft and gradually add the sugar. Cream until light and fluffy. Beat in the almonds and kirsch. Gently fold the mixture into the whipped cream.
3. Turn the mixture into the mold and chill in the refrigerator at least two hours.