2 env. Knox unflavored gelatin
1 1/4 c. sugar
3/4 c. Hershey's cocoa
4 eggs, separated
2 1/4 c. milk
1/3 c. almond liqueur or rum
2 (3 oz.) pkgs. ladyfingers, split
1 1/2 c. whipping or heavy cream, whipped
Almond Cream

In medium saucepan, mix unflavored gelatin with 1 cup sugar and cocoa; blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. With wire whip or rotary beater, beat mixture until chocolate is blended; stir in liqueur. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Meanwhile, line bottom and sides of 9-inch spring form pan with ladyfingers; chill. In large bowl, beat egg whites until soft peaks form; gradually add remaining sugar and beat until stiff. Fold egg whites, then whipped cream into gelatin mixture. Turn into prepared pan; chill until firm. Garnish with Almond Cream and, if desired, sliced almonds. Makes about 12 servings.

For Almond Cream: In medium bowl, beat 1/2 cup whipping or heavy cream with 1 tablespoon confectioner's sugar until stiff. Fold in 1 tablespoon almond liqueur.