12 to 16 servings

12 oz. white chocolate
1/4 cup butter or margarine
3 tablespoons Amaretto Liquor

1 1/2 teaspoons vanilla extract      
3 egg yolks, beaten      
1 cup heavy cream, whipped      
5 egg whites

Break chocolate into pieces. Place in top of double boiler; add butter. Cook over hot water until chocolate melts. Remove from heat. Stir in amaretto and vanilla. Cool. Stir in egg yolks. Fold chocolate mixture into whipped cream. Beat egg whites until stiff but not dry. Fold carefully but thoroughly into chocolate mixture. Turn into a glass dessert bowl or individual sherbet dishes.

Let stand in refrigerator at least 12 hours. Serve with Brandied Cranberry Sauce.