Almond and Lady Finger Dessert

Postre de Almendra
This old-fashioned sweet is one of the first Mexican desserts I made when I began to concentrate on Mexican cooking. It's rich and very sweet, but also very delicious. I learned it from Vicki Barrios, who once taught cooking classes in the San Francisco area in the mid-1970s. The dessert has Spanish influence with the flavor of Spanish sherry, but it's a home-style dessert in central Mexico.
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Ingredients

Makes 8 small servings

  • 1 cup slivered almonds
  • 2 cups sugar
  • 1 cup water
  • ¾ cup dry sherry such as amontillado
  • 1 dozen lady fingers purchased, split lengthwise
  • 6 large egg yolks
  • 1 teaspoon pure vanilla extract

Instructions

  • Ground cinnamon (Mexican canela or Ceylon variety preferred)
  • In a dry skillet, toast the almonds, stirring until lightly browned.
  • Transfer to a plate to cool; then finely grind the nuts.
  • There should be some texture.
  • Reserve.
  • Put the sugar and water in a medium saucepan and bring to a boil.
  • Cook over medium heat 5 minutes.
  • Remove the pan from the heat and stir in the sherry.
  • Reserve.
  • Arrange the lady fingers on an oval platter.
  • Spoon about ¼ cup of the sugar syrup over the lady fingers.
  • Set aside.
  • In a medium bowl, thoroughly beat the egg yolks with a fork.
  • Mix the reserved almonds into the yolks.
  • Stir the egg mixture into the syrup in the saucepan.
  • Cook over low heat, stirring constantly, until the mixture starts to thicken.
  • Remove from the heat.
  • Stir in vanilla and pour evenly over the lady fingers.
  • Sprinkle lightly with cinnamon.
  • Refrigerate about 2 hours or until cold.

Notes / Tips / Wine Advice:

Serve in small dessert bowls.
 
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Course Dessert / Nuts
Cuisine Mexican