12    Ladyfinger Cookies

    2/3 c  Espresso

      3 lg Eggs; at room temperature

      3 tb Sugar

      1 c  Whipping Cream

    1/4 c  Powdered Sugar

      2 tb Lemon Juice

      4 oz Semisweet Chocolate; finely

           -chopped
      1 c  Sweet Cherries; pitted

  Arrange the cookies in a single layer on waxed paper; drizzle evenly with
  espresso. Set aside. Using an electric mixer, in a large bowl beat eggs and
  sugar on high speed until thick and pale; set aside. In a deep, chilled
  bowl, combine cream, powdered sugar, and lemon juice; beat at high speed
  until stiff. Fold cream mixture into egg mixture.
  Arrange half the cookies in the bottom of a wide, 2 quart glass bowl. Cover
  with half the cream mixture, then evenly sprinkle on half the chocolate.
  Top with remaining cookies, cream mixture, and chocolate. Cover and chill
  at least 1 hour or up to 3 hours. Arrange berries around edge of dish. Cut
  into wedges, then lift out with a wide serving spoon.
  Per serving: 289 calories, 4.9 g protein, 18 g fat, 30 g carbohydrate, 49
  mg sodium, 195 mg cholesterol.
  Source: Unknown Typed by Katherine Smith Kook-Net: The Shadow Zone IV ~
  Stinson Beach, CA