3 dozen lady fingers
1/2 lb. chocolate chips
6 lg. eggs, separated
3 tbsp. water
1/4 c. coffee flavor liqueur
2 c. heavy cream
6 tbsp. sugar
Maraschino cherries

Soften chocolate chips. Put egg yolks in heavy saucepan and add water. Place pan over very low heat and beat vigorously with wire whisk. When yolks start to thicken, add liqueur, still beating, and cook to consistency of Hollandaise sauce. Fold in softened chocolate chips.

Beat cream to stiff consistency, adding 2 tablespoons of sugar toward end. Fold in cooled chocolate mixture.

Beat egg whites until soft peaks form. Beat in remaining sugar very slowly, 1 teaspoon at a time, until stiff. Fold into mousse. Line springform pan with lady fingers. Layer mixture and remaining lady fingers alternately. Top with whipped cream. Decorate with cherries and chill.