Preparation time: 1 hour; time in the refrigerator: 3 hours; Amount: pan with a capacity to hold 1,5l, sides extra deep and clasped into place via spring clamp and movable bottom (springform pan). Easy to prepare.
250g lady fingers; 2 tbsp. of Gelatine; 1 teacup of hot water; 1/2l milk; 6 separated eggs; 1 ¼ teacup of sugar (200g); 1 coffee spoon of vanilla essence; 1 teacup of whipped cream (240l).
Lay out a pan with buttered paper or aluminum foil and lay out the lady fingers on the bottom and the sides of the pan. Set apart. Soak the Gelatine for 5 minutes in ½ teacup of cold water. Afterwards, dissolve the Gelatine in a double boiler for 5 minutes.
Bring the milk to boil and set it apart. Cream the yolks together with the sugar until you get a very white egg-flip. Add the milk and take it to the fire, stirring constantly until it gets thick. Do not let it boil. Fold in the dissolved Gelatine and place it in the fridge for approximately 40 minutes till it starts getting a firm consistency. Only then add the egg whites beaten stiff and the cream and mix it very well in the blender. Pour this mixture into a cake pan.