1 cup butter
6 egg yolks
6 tablespoons granulated sugar
3 tablespoons instant coffee
6 tablespoons sherry
24 ladyfingers
1/4 pound almonds, blanched and sliced

Have butter and eggs at room temperature. Cream butter, add yolks one at a time, and stir well. Add sugar, half of the coffee and all the sherry, stirring constantly. With some of this coffee mixture cover a 10 x 4-inch space on a serving platter. Over this place split ladyfingers moistened with a few additional drops of sherry. Cover with coffee mixture, then a layer of ladyfingers moistened with additional liquid coffee. Alternate layers until all ladyfingers have been placed. Cover entire cake with remaining coffee mixture and insert sliced and roasted almonds upright into top and sides. Chill for 12 to 24 hours.