Ladyfinger Delight

• 1/2 c. unsalted butter, softened
• 1/2 c. superfine sugar
• 1 egg yolk
• 1/2 c. ground walnuts or 1/2 c. almonds
• 1/3 c. strong coffee
• 2/3 c. whipping cream
• 1 Tbsp. Tia Maria
• 3 pkg. ladyfingers

1. Line a 9 x 5 x 3-inch loaf pan with plastic wrap.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add egg yolk, ground nuts and 2 tablespoons coffee.
4. In another bowl, whip the cream.
5. Fold 3 tablespoons of the nut mixture into it.
6. Cover remaining cream and refrigerate.
7. In a shallow dish, mix remaining coffee and Tia Maria.
8. Quickly dip ladyfingers in coffee and liqueur mix, then arrange a layer of them to cover the bottom of prepared loaf pan.
9. Spread half over ladyfingers.
10. Cover with layer of ladyfingers.
11. Spread remaining cream.
12. Finish with ladyfingers. Chill several hours or overnight.
13. Turn on plate.
14. Spread reserved cream over and decorate with chocolate curls.

unsalted butter, sugar, egg yolk, ground walnuts, coffee, whipping cream, tia maria, ladyfingers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=275867 (may not work)