Ingredients

• 8 oz. sweet sponge finger (Boudoir) biscuits, crumbled
• 3-4 oz. almonds, blanched and chopped
• 3-4 oz. glacé cherries, cut into quarters
• 4 oz. butter
• 4 oz. icing sugar, sieved
• 2 teasp. lemon rind, finely grated
• 4-5 tbsp. lemon juice
• 4 large eggs
•   whipped cream, lightly whipped, to decorate
•   glacé cherries, halved, to decorate
•   almonds, to decorate

Method

1. Line a refrigerator freezing tray or 1 lb. loaf tin with waxed paper.
2. Crumble 8 oz. sweet sponge finger (Boudoir) biscuits. A food processor is ideal for this.
3. Blanch and chop 3-4 oz. almonds. Cut 3-4 oz. glacé cherries into quarters.
4. Cream 4 oz. butter with 4 oz. sieved icing sugar and 2 teasp. finely grated lemon rind. Gradually beat in 4-5 tbsp. lemon juice (depending upon personal taste), then add the crumbs, nuts and cherries.
5. Put 4 large eggs into a large basin and place over a saucepan of very hot water. Whisk until light and fluffy; remove from heat, continue whisking until cold, then fold into the crumb mixture.
6. Spoon into the lined tray or tin and freeze for at least 1 hour, or until firm.
7. Invert onto a serving dish; remove the paper and decorate with lightly whipped cream, halved glacé cherries and almonds.

Notes