12 lady fingers, split
1 1/2 tbsp. water
1 egg yolk
1 c. prepared whipped topping
1 pkg. (4 oz.) Baker's German sweet chocolate
1 tbsp. confectioners' sugar
1 egg white, stiffly beaten

Line 8 x 4 inch loaf pan with waxed paper. Place 6 ladyfingers on bottom of pan, set aside 6 for the top. Cut remaining lady fingers in half and place, cut side up, around sides of pan.

Melt chocolate in saucepan over very low heat, blend in water. Remove from heat and add egg yolk, beating vigorously until smooth. Blend in sugar, cool. Fold in whipped topping and beaten egg white. Pour into pan and top with reserved ladyfingers. Chill overnight. Unmold and remove paper. Garnish with more whipped topping if desired.