Ingredients:
2 2 Envelopes of unflavored gelatin (1/4 oz., 7 g, each)
2 1/2 625 ml Milk
2/3 cup 150 ml Granulated sugar
1/2 125 ml Cocoa, sifted
1/4 tsp 1 ml Salt
3 3 Egg yolks (large)
2 tbsp 30 ml Milk
1 tsp 5 ml Vanilla
3 3 Egg whites (large), room temperature .
1/3 75 ml Granulated sugar
2 cups 500 ml Frozen wNpped topping, thawed
30 30 Ladytingers

Method:
Sprinkle gelatin over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatin is dissolved. Bring mixture to a boil. Cool slightly.

Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water.

Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture wfll mound slightly. This thickens quickly.

Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff Fold into gelatin mixture. Fold in whipped topping.

Cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough laclyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan.

Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon tilling into pan, keeping ladyflngers from falling over. Chill. Cuts into 10 wedges.

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