2 egg yolks
1/4 tsp. salt
1 1/2 c. milk
1/4 c. cold water
1 c. whipped cream
1 tsp. vanilla
2 tbsp. sugar
1/4 c. ground coffee
1 pkg. plain gelatin
2 egg whites
3 tbsp. sugar
2 pkg. lady fingers

Beat egg yolks. Add 2 tablespoons sugar. Gradually add coffee to milk, bring to scalding point, strain through cheesecloth. Add egg mixture and cook over boiling water until custard coats spoon.

Soak gelatin in cold water. Stir into hot custard. Cool slightly. Beat egg whites stiff and fold in. Cool. Whip cream. Add remaining sugar and vanilla. Fold in. Line mold or decorative bowl with lady fingers. Add mixture and cool in refrigerator.