2 1/2 Doz lady fingers (separated) 1/8 ts Salt
1 c Hot milk 3 Eggs
3 tb Instant coffee Egg whites stiffly beaten
1/2 c Sugar Yolks- well beaten
2 tb Cornstarch 1 ts Vanilla
WHIPPED CREAM TOPPING
1/2 pt Whipping cream 1/2 ts Vanilla
1/2 c Confectioners sugar
Pour the hot milk over coffee and let stand where it will keep hot
for 10 minutes. Mix cornstarch, salt and sugar in double boiler, add
the well beaten yolks and stir in the coffee mixture. Cook slowly
until thick and smooth; while still warm, fold in stiffly beaten egg
whites.
Line bottom and sides of a spring form pan with lady fingers, place a
layer of filling on top of lady fingers, top this with another layer
of lady fingers, then filling, etc, placing top layer of lady
fingers. Chill overnight or until firm. When ready to serve, remove
rim of spring form pan, and place cake with tin bottom on platter,
cover top with whipped cream.
Variation of “crust”
1. Lady fingers, separated, rounded side toward the pan and close
together. Cut off end for ease of setting up. 2. Macaroons set
close together 3. Angel Food cake or Pound cake sliced, about 1″
thick.
Crushed vanilla or chocolate cookies can be added to middle layers if
you want.
Yields
1 servings
