2 1/2    Doz lady fingers (separated)

      1 c  Hot milk

      3 tb Instant coffee

    1/2 c  Sugar

      2 tb Cornstarch

    1/8 ts Salt

      3    Eggs

           Egg whites stiffly beaten
           Yolks- well beaten
      1 ts Vanilla

---------------------------WHIPPED CREAM TOPPING---------------------------
    1/2 pt Whipping cream

    1/2 c  Confectioners sugar

    1/2 ts Vanilla

  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.
  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.
  Variation of "crust"
  1.  Lady fingers, separated, rounded side toward the pan and close

      together.  Cut off end for ease of setting up. 2. Macaroons set close
  together 3. Angel Food cake or Pound cake sliced, about 1" thick.
  Crushed vanilla or chocolate cookies can be added to middle layers if you
  want.
  Source:  New Settlement Cook Book 1951   (Mothers notebook) Provided by
  Gail/Dale Shipp