Lady fingers
1/2 c. sweet butter
1/2 c. granulated sugar
1/2 c. grated blanched almonds
1/4 c. Kirsch
2 c. heavy cream, whipped

Line the bottom of a pudding mold with waxed paper. Split lady fingers and place vertically around the inside walls arranging them so they touch.

Cream the butter and soft and gradually add the sugar. Cream until light and fluffy. Beat in the almonds and Kirsch. Gently fold the mixture into whipped cream. Turn the mixture into the mold and chill in the refrigerator at least 2 hours.

To serve unmold the charlotte onto a serving dish and remove the waxed paper. Decorate if desired with a little whipped cream pressed through a pastry bag filled with an open star tube.