Custard:

3 c. skim milk, divided
1/2 c. instant nonfat dry milk powder
3 tbsp. cornstarch
1/4 c. plus 2 tbsp. sugar
1/2 tsp. dried grated orange rind
Pinch ground nutmeg
1/4 c. plus 2 tbsp. fat-free egg substitute
1 1/2 tsp. vanilla extract

To make custard, place 1/2 cup of the milk and all the milk powder and cornstarch into a small jar with a tight-fitting lid. Shake the mixture until smooth, and set aside.

Place remaining 2 1/2 cups of milk in a 2 quart pot. Add the sugar, orange rind, and nutmeg, and cook over medium heat, stirring constantly, until mixture just begins to boil. Add the cornstarch mixture, and cook; still stirring, for about 2 minutes, or until the mixture returns to a boil and thickens slightly. Reduce heat to low.

Place egg substitute in small bowl.

Remove 1/2 cup of the hot milk mixture from the pot, and stir into the egg substitute. Return the mixture back to the pot, and cook, stirring constantly, for 2 to 3 minutes, or until the mixture thickens slightly. Remove the pot from the heat, stir in the vanilla extract, and, stirring every 10 minutes, allow the custard to cool for about 30 minutes.

Coffee Mixture:

1/2 c. Espresso or strong black coffee
2 tbsp. brandy or orange liquor
2 tbsp. Dutch processed cocoa powder

Cool Espresso to room temperature. Place the coffee, brandy or liquor and cocoa in a small bowl and stir until smooth. Set aside.

To assemble the desserts, coarsely crumble 1 1/2 ladyfingers into the bottom of each of six (10 oz.) balloon wine glasses. Top the ladyfingers with 1 tablespoon of the coffee mixture, and 1/4 cup of the custard. Repeat the layers. Then sift a little cocoa over the top of each dessert. Cover the desserts and refrigerate for at least 2 hours. If desired, top each serving with 2 tablespoons of the whipped topping just before serving.