2 1/2 Doz lady fingers (separated)
1 c Hot milk
3 tb Instant coffee
1/2 c Sugar
2 tb Cornstarch
1/8 ts Salt
3 Eggs
Egg whites stiffly beaten
Yolks- well beaten
1 ts Vanilla
-WHIPPED CREAM TOPPING-
1/2 pt Whipping cream
1/2 c Confectioners sugar
1/2 ts Vanilla
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