2 doz. Lady Fingers
12 oz. chocolate chips
1 tsp. vanilla
2 tbsp. sugar
6 eggs, separated
2 c. heavy cream

Beat whites frothy. Add sugar; beat until stiff. Melt chocolate chips in a double boiler. Mix in egg yolks; add vanilla. (The chocolate starts to get hard, don't worry.)

Blend 1/4 of egg white mixture into chocolate mixture. Fold in the rest of the egg whites. Whip the cream. Fold cream into the mixture.

Grease a 9 inch springform pan. Place Lady Fingers in a line, standing up, around the edge of the pan. Place the remaining on the bottom. Pour the chocolate mixture into the Lady Finger-lined pan. Refrigerate. Make a day ahead. Decorate with whipped cream, if desired.