2 env. unflavored gelatin
1/2 c. cold water
2 c. milk
6 eggs, separated
1 c. sugar
1 tsp. vanilla extract
18 lady fingers (sponge)
2 c. heavy cream, whipped

Soften gelatin in water, scald milk in top of double boiler, beat egg yolks and sugar until well blended; stir into milk. Cook over boiling water, stirring constantly (until mixture coats the spoon). Remove from heat. Add gelatin, stir until dissolved. Add vanilla. Cool thoroughly.

Meanwhile, line spring form pan (10 x 4 inches) with lady fingers. Line sides and bottom of pan. When custard is cool, beat egg whites until stiff. Fold into custard. Fold in whipped cream. Turn into pan. Chill until set, 6 hours.