Queen Bona's Dessert
|Ladyfingers||8 , split|
|Sherry/Rum/brandy||1⁄3 Cup (5.33 tbs)|
|Toasted blanched almonds||1⁄3 Cup (5.33 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unsweetened chocolate square||2 Ounce (2 Pieces)|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Place ladyfingers on large platter.
Sprinkle with sherry.
Ladyfingers must be only slightly soaked, or they will fall apart.
Grind almonds fine in blender or chop as fine as possible.
Cream butter and sugar together until thoroughly blended.
Melt chocolate in top part of double boiler over hot water.
Beat together milk, egg yolk, and vanilla.
Add mixture to chocolate in double boiler.
Cook over simmering water until smooth, stirring constantly.
Blend in butter-sugar mixture.
Remove from heat.
Beat with rotary beater until smooth.
With a broad spatula, place half of ladyfinger halves on serving dish.
Take care not to break.
Carefully pour a thin layer of chocolate cream over ladyfingers.
Cover with remaining ladyfingers.
Cover with remaining chocolate cream.
Decorate with nuts and cherries.