7 eggs, separated
1 1/2 c. sugar
3/4 c. lemon juice
1 pkg. unflavored gelatin
1/2 c. water
28 ladyfingers
2 c. strawberries, blueberries, raspberries or sliced peaches

Soft ladyfingers are available in bread sections of some supermarkets, bakeries and specialty food stores.

In mixing bowl, beat together egg yolks and 3/4 cup of the sugar until well mixed; beat in lemon juice. Transfer to top of double boiler. Place over simmering water and cook, stirring until mixture is thick enough to coat back of metal spoon, 8 to 10 minutes.

Meanwhile, sprinkle gelatin over water and let stand for 5 minutes to soften. Stir into hot yolk mixture; let cool, stirring occasionally.

Beat egg whites until frothy; gradually beat in remaining sugar, beating until stiff peaks form. Stir one third of whites into yolk mixture to lighten, that fold into remaining whites.

Split ladyfingers in half. Line bottom, then sides of 10" springform pan with ladyfingers, cut side in. Spoon in custard mixture. Refrigerate until firm, about 3 hours or overnight. (Cake can be frozen for up to 3 weeks, remove from freezer at least 1 hour before serving.)

Just before serving, place pan on serving platter and remove sides. Arrange fruit on top. Makes 10 servings.