|Ladyfingers||60 , separated in halves|
|Chocolate pudding and pie filling mix||4 Ounce (1 Package)|
|Milk||2 Cup (32 tbs)|
|Eggs||2 , separated|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla flavored sugar||1 Tablespoon|
|Instant coffee||2 Teaspoon|
|Unsweetened chocolate||3 Ounce|
|Unflavored gelatin||3 Tablespoon (3 Envelope)|
|Blanched almonds||3 Ounce, chopped|
|Heavy cream||1 Cup (16 tbs), whipped|
Place the rim of a 9 inch (23 centimeter) springform pan on a cake plate; cut ladyfingers straight at one end so they will stand upright in pan.
Arrange them around inside of rim, rounded side out.
Mix chocolate pudding with 1 cup of the milk in a heavy saucepan.
Stir in egg yolks and remaining 1 cup of milk.
Add sugar mixed with instant coffee.
Stir over low heat until boiling.
Add the chocolate (cut in pieces) and heat until chocolate is melted and mixture is smooth, stirring constantly.
Meanwhile, soften gelatin in 1 1/2 cups (3/8 liter or about 3/4 pint) cold milk in a saucepan.
Heat only until gelatin is dissolved.
Blend into chocolate mixture; add brandy and nuts.
Fold in egg whites, stiffly beaten.
Chill until slightly thickened.
Reserving some of the whipped cream for decorating, fold remainder into chocolate mixture.
Fill pan with alternate layers of ladyfingers and chocolate mixture.
Also use the cutoff ends of ladyfingers.
Chill until firm.
When ready to serve, decorate with additional ladyfingers, whipped cream and candied cherries.