1 1/2 envs. unflavored gelatin
1/2 c. cold water
4 eggs, room temperature
2/3 c. sugar
1/2 c. Tia Maria
1 pt. whipping cream
2 doz. Lady Fingers
1/2 pt. fresh strawberries (if desired)

Soften gelatin in cold water, then dissolve over hot water. Separate eggs. Beat egg yolks. Slowly add 1/3 cup sugar, beating until thick and light. Slowly add Tia Maria and gelatin. Mix well. Beat egg whites until foamy. Gradually add remaining 1/3 cup sugar, beating until very stiff. Gently fold whites into yolk mixture. Whip the cream; fold into the mixture.

Line bottom and sides of 9 inch spring-form pan with lady fingers. Pour in 1/2 the mixture. Lay small pieces of lady fingers over the custard. Add remaining custard. Chill overnight. Decorate with strawberries and whip cream.