Angel Delight Dessert - cooking recipe

Ingredients

1 1/2 dozen ladyfingers
1 dozen macaroons
sherry wine (don't use cooking wine)
2 bittersweet chocolate squares
1/2 cup sugar
1/4 cup water
1/2 lb butter
1 cup confectioners' sugar
4 eggs, separated
1/2 teaspoon vanilla
1/2 pint whipping cream

Preparation

Soak lady fingers and macaroons in sherry wine.
In the top of a double boiler heat sugar, water and chocolate.
Stir until sugar is completely disolved.
Add gradually the well-beaten egg yolks. Stir until smooth. Cool.
Add the vanilla.
Cream butter with confectioners sugar and add to the chocolate mixture.
Fold in stiffly beaten egg whites.
Butter an angel food pan.
Line with lady fingers and place macaroons on bottom.
Pour mixture in pan and cover with wax paper.
Set in refrigerator overnight.
Cover top with whipped cream.
Serves 16.