Place the edge of a springform pan on a cake plate.
Sprinkle the ladyfingers with whisky and place them on the cake plate. Mix butter, powdered sugar and egg yolks (all room temperature) in a bowl, then slowly stir in the lukewarm coffee drop by drop. Spread everything on the ladyfingers. Then place a new layer of ladyfingers on top of the cream. Then whip the cream until stiff and spread it on top.
Decorate with almond slivers and chocolate as desired. Place in the refrigerator overnight until ready to eat.
