Layered Chocolate Creams

24 ladyfinger cookies, unseparated
3 tablespoons sugar
1 tablespoon flour
1 dash salt
1 egg yolk, beaten
1 ounce semisweet chocolate, finely chopped
1/8 teaspoon almond extract
1/3 cup whipping cream, whipped
1/2 cup sliced toasted almonds

To toast almonds, bake at 350ºF for 12 minutes or until golden brown. In medium saucepan, combine sugar, flour, salt and milk. Cook over medium heat just until mixture thickens, stirring constantly. Remove from heat. Stir small amount of milk mixture into egg yolk. Add egg yolk mixture to milk mixture; cook over low heat about 2 minutes. Do NOT boil. Remove from heat; stir in chocolate and extract until smooth.

Cool completely, stirring occasionally; stir in whipped cream. Place 1 section of lady fingers bottom-side-up on serving platter. Spread with 1/3 of filling and 1/3 of nuts. Continue layering 2 more sections in same manner. Place last section of lady fingers on top, right side up.

Refrigerate 1 to 2 hours before serving. Store in refrigerator.

Serves 6.

Pillsbury