|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.