1 c. butter
1 c. 10X sugar
3 eggs, separated
1 tsp. vanilla
2 tbsp. strong coffee
1 c. heavy cream, whipped
2 dozen lady fingers, separated
1/2 lb. peanut brittle, ground

Cream butter and sugar until fluffy. Add egg yolks. Add coffee and vanilla and beat well; set aside.

Beat egg whites until stiff and fold into batter above. Fold in whipped cream which has been beaten well.

Arrange 1/2 of lady fingers in a 13"x9"x2" pan (glass). Spoon 1/2 mixture on top of lady fingers. Sprinkle with crushed peanut brittle. Repeat. Refrigerate for 8 hours before serving. Serves 8 or 9.