|Eggs||4 , separated|
|Sugar||1 Cup (16 tbs)|
|Brandy||1 Cup (16 tbs)|
|Heavy cream||2 Cup (32 tbs), whipped|
|Ladyfingers||12 , split|
Beat egg yolks until thick and lemon-colored.
Gradually stir in sugar.
Slowly beat in brandy.
Cook mixture in top part of a double boiler over boiling water until smooth and thickened.
Fold in stiffly beaten egg whites.
Cool, and then fold in whipped cream.
Pour mixture into a bowl lined with split lady-fingers.
Chill for several hours or overnight.
Mixture can also be poured into ladyfinger-lined sherbet glasses.