(This is a very special dessert from Jonathan's in New Orleans-no longer in business)

1 cup sugar
1 stick sweet butter
4 egg yolks
½ c half-n-half
2 Tbsp. amaretto
½ tsp. vanilla extract
1 tsp. real almond extract
2 Tbsp. lemon juice
2 cups heavy cream, chilled
4 egg whites, room temperature
2-3 Tbsp sliced almonds, toasted

In a heavy saucepan combine sugar, butter and egg yolks. Stirring constantly bring to a boil and continue to boil for 2 minutes. Remove the mixture from heat and strain into a bowl. To quickly chill, place bowl in a larger bowl filled with ice. Stir until it is cool.

When cool, add amaretto, vanilla and almond extracts, and lemon juice. Mix well.

Whip the heavy cream into stiff peaks and fold into the cooled mixture, reserving a little for topping.

In another bowl whip egg whites into stiff peaks. Fold the cream mixture into 1/3 of the egg whites, then fold this back into the remaining egg whites . . . carefully so as not to beat the whites back down.

Fill dessert glasses with mousse and chill for at least several hours. (I like to use wine glasses-they are graceful and show off the dessert.) Before serving, top each portion with a spoonful of whipped cream and a sprinkling of toasted almonds.

Serve with Pepperidge Farms pirouettes if desired.