Whisky Icebox Cake - cooking recipe

Ingredients

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

Preparation

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.