2 env. unflavored gelatin
1/2 c. cold water
1/2 c. boiling water
6 lg. eggs, separated
8 tbsp. bourbon
1 c. sugar
1 tsp. lemon juice
2 c. heavy cream
3 pkg. lady fingers, split

Soak gelatin in cold water. Add boiling water and dissolve; set aside.

In a large bowl, beat egg yolks until thick. Add bourbon very slowly, beating. Beat in sugar, lemon juice and cool gelatin. Chill 15-20 minutes. Whip cream and fold into the gelatin mixture.

Beat egg whites and fold into whipped cream and gelatin mixture. Line a springform pan, bottom and sides, with lady fingers. Pour mixture in slowly. When half full, add a layer of lady fingers and finish filling pan with custard mixture. Chill overnight.