1 jigger of whiskey
1 1/2 c. milk
2 1/2 or 3 pkgs. lady fingers
2 tsp. instant coffee
3 eggs
1 tub of sweet butter
2 1/2 c. confectioners' sugar
Whipped cream

Separate egg whites and then beat them until stiff, set them aside. Then blend together 2 cups of confectioners' sugar, the tub of butter and the egg yolks until creamy, then add instant coffee and whip until coffee dissolves. Gently fold in egg whites.

In another bowl add milk, the rest of the confectioners' sugar and whiskey, mix and dunk lady fingers in and then squeeze out excess. Place them in a 9 x 13 inch pan, enough to cover the bottom of pan then put the filling on top of the lady fingers and then another layer of lady fingers. On very top put whip cream and then refrigerate at least 2 hours.