| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Family | 12 | Servings | |
INGREDIENTS
| 2 | c | Powdered sugar |
| 6 | tb | Butter |
| 6 | Island eggs; separated | |
| 2 | Lemons; juice of | |
| 1 | tb | Gelatin |
| 1/2 | c | Boiling water |
| 2 | Dozen lady fingers | |
| 1/2 | pt | Whipping cream; whipped |
INSTRUCTIONS
Cream butter and sugar thoroughly. Add egg yolks one at a time and beat well after each. Soak gelatin in lemon juice and add boiling water. Cool. Add this to creamed butter, sugar and egg mixture. Beat egg whites until stiff, but not dry, and gently fold into the butter, sugar mixture. Line the sides of a spring form pan with the Lady Fingers and slowly pour the batter into the cake form. Place in fridge for several hours (overnight is even better). Top with whipped cream and serve. Me ke aloha, Mary NOTES : E hele mai oukou e ai! (Come and eat!)
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