|Sweet butter||1⁄2 Cup (8 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Grated blanched almonds||1⁄2 Cup (8 tbs)|
|Kirsch||1⁄4 Cup (4 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
1. Line the greased bottom of a six-cup charlotte or other pudding mold with waxed paper. Split lady fingers 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.
4. To serve, unmold the charlotte onto a serving dish and remove the waxed paper. Decorate, if desired, with a little whipped cream pressed through a pastry bag fitted with an open star tube.
Calories 1710 Calories from Fat 1362
% Daily Value*
Total Fat 156 g239.8%
Saturated Fat 87.5 g437.6%
Trans Fat 0 g
Cholesterol 457.8 mg152.6%
Sodium 112.7 mg4.7%
Total Carbohydrates 68 g22.7%
Dietary Fiber 5.7 g22.7%
Sugars 52.8 g
Protein 15 g29.1%
Vitamin A 105.1% Vitamin C 23.3%
Calcium 29.7% Iron 10.6%
*Based on a 2000 Calorie diet