Ingredients Jump to Instructions ↓

  1. 2 1/2 Lady fingers - separated

  2. 1 cup 237ml Hot milk

  3. 3 tablespoons 45ml Instant coffee

  4. 1/2 cup 99g / 3 1/2oz Sugar

  5. 2 tablespoons 30ml Cornstarch

  6. 1/8 teaspoon 0.6ml Salt

  7. 3 Eggs

  8. Egg whites stiffly beaten

  9. Yolks- well beaten

  10. 1 teaspoon 5ml Vanilla

  11. Whipped Cream Topping

  12. 1/2 Whipping cream

  13. 1/2 cup 99g / 3 1/2oz Confectioners sugar

  14. 1/2 teaspoon 2 1/2ml Vanilla

Instructions Jump to Ingredients ↑

  1. Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes. Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture. Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites.

  2. Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers. Chill overnight or until firm. When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream.

  3. Variation of "crust" 1. Lady fingers, separated, rounded side toward the pan and close together. Cut off end for ease of setting up.

  4. Macaroons set close together 3. Angel Food cake or Pound cake sliced, about 1" thick.

  5. Crushed vanilla or chocolate cookies can be added to middle layers if you want.


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