Whisky Icebox Cake
- 2 envelopes gelatine
- 1/2 c. cold water
- 1/2 c. boiling water
- 6 eggs, separated
- 7 or 8 Tbsp. whisky
- 1 c. sugar
- 1 tsp. lemon juice
- 1 pt. whipping cream
- 3 pkg. lady fingers, split
- Soak gelatin in cold water. Then add boiling water and dissolve; set aside. In another bowl, beat egg yolks until thick. Add whisky very slowly. Beat in the sugar; add lemon juice. Stir in dissolved gelatin and chill a short time. Whip cream and fold it in mixture. Beat egg whites and fold in mixture. Line sides and bottom of a spring form pan (about 12-inches) with split lady fingers. Put the mixture in slowly. When about half way, put in layer of lady fingers. Then, when filled, place a layer of lady fingers on top in a design. Chill overnight in the refrigerator. Serves 12.
gelatine, cold water, boiling water, eggs, whisky, sugar, lemon juice, whipping cream, lady fingers
Taken from www.cookbooks.com/Recipe-Details.aspx?id=28461 (may not work)