This is my favorite dessert of all, an homage to Julia, the most voluptuous combination of chocolate, liqueur, almonds, butter, and cream. For a time when only pleasure matters.
|orange liqueur (Grand Marnier or Cointreau)|
|unsalted butter, softened|
|superfine, granulated sugar|
|semisweet chocolate melted in|
Cream the butter and sugar together until light and fluffy. Beat in the remaining orange liqueur and the almond extract and continue to beat for five minutes. Fold in the chocolate, then add the almonds.
Whip the cream until it reaches the “chantilly” stage, that is, until it holds its shape when a spoon is drawn across the surface. Fold the cream into the almond mixture, then pour the mixture into the molds, layering with the remaining ladyfingers, and ending with a layer of ladyfingers.
Cover with a round of waxed paper and place a saucer over the mixture. Put some heavy weight on the saucer—pieces of a meat grinder, a
© 1974 All rights reserved. Published by Princeton University Press.