Instructions: Cream together butter and sugar. Set aside. Add whiskey to the well-beaten egg yolks and mix well so yolks are denatured. Add yolk mixture to creamed butter and sugar. Add stiffly beaten egg whites and nuts.

Line a mold or a square cake pan with waxed paper on the bottom and sides.

Cover bottom of pan with lady fingers, with the top sides of the cakes down.

Cover with a layer of the mixture. Top with lady fingers, then layer on more of the mixture. Finish with a layer of lady fingers, top sides of the cakes up.

Refrigerate for 12 hours. Ice with whipped cream, which can be flavored with vanilla or bourbon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.