1 pkg. lady fingers split
1/2 c. butter, softened
1/2 c. sugar
3 eggs, separated
2 tbsp. whiskey
4 oz. baking chocolate, melted
1/2 c. whipped cream
Chocolate leaves

Arrange lady fingers sugar side out in greased 7 inch spring form pan. Cream butter and sugar in mixer bowl until light and fluffy. Beat egg yolks until thickened. Beat egg whites until stiff peaks forms. Blend whiskey and chocolate into egg yolks. Fold in egg whites, gently. Pour into prepared pan. Chill for 4 hours. Remove side of pan. Decorate with whipped cream and chocolate leaves.

Makes 6 to 8 servings.