Ruth Warrick's Whiskey Ice Box Cake

-MARY WILSON BWVB02B 2 Env. Knorr gelatin

1/2 c Cold water

1/2 c Boiling water

6 Eggs; separated

7 - 8 tbsp. whiskey

1 c Sugar

1 ts Lemon juice

1 pt Whipping cream

3 pk Lady fingers; split

Soak gelatin in cold water. Then add boiling water and dissolve. Beat egg yolk until thick. Add whiskey very slowly. Beat in sugar; add lemon juice. Stir in gelatin and chill a short time. Whip cream and fold into mixture. Beat egg whites and fold in. Line sides and bottom of a 12-inch spring form pan with split lady fingers. Pour the mixture in slowly. When about halfway filled, put in layer of lady finger. When filled, place a design of lady finger on top. Chill overnight in refrigerator. Unmold before serving.
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