Instructions: Cut a strip of waxed paper 8 inches wide and 2 inches longer than the circumference of a 7-inch souffle dish. Fold the paper in half lengthwise and generously butter 1 side. Wrap the paper around the top of the souffle dish, extending 2 1/2 inches above the rim. Staple or pin the overlapping edges. Tie a string around the dish to secure the collar. Stand the ladyfingers upright around the dish with sides touching. Trim one end flat if necessary.

Soften the gelatin in cold water in a small heatproof bowl for 5 minutes.

Place the bowl in a pan of simmering water. Stir until the gelatin is completely dissolved. Remove from heat.

Stir in the amaretto. Let stand until cool. Chill for 30 minutes or until slightly thickened, stirring occasionally.

Beat the egg yolks in a large mixer bowl until pale yellow in color. Add 1/4 cup of the sugar gradually, beating until the mixture is thickened.

Add the gelatin mixture, beating until light and fluffy.

Beat the egg whites in a mixer bowl until soft peaks form. Add the remaining 1/2 cup sugar gradually, beating well. Add the lemon juice, beating until the egg whites are stiff but not dry. Fold into the egg yolk mixture.

Whip the cream in a small mixer bowl until soft peaks form. Fold into the egg yolk mixture.

Spoon the mixture gently into the prepared dish, smoothing the top. Chill for 3 hours or until firm. May chill for up to 2 days. Serve garnished with almonds.

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