|Sugar||1 Cup (16 tbs)|
|Unflavored gelatin||2 Ounce (2 Envelopes)|
|Semi-sweet chocolate||3 Ounce|
|Milk||2 Cup (32 tbs)|
|Egg yolks||4 , slightly beaten|
|Ladyfingers||15 , split lengthwise|
|Whipping cream||1⁄2 Pint (1 Cup)|
|Whipped cream||4 Tablespoon (If Desired)|
In a small saucepan, combine sugar and gelatin.
Stir in milk and egg yolks.
Stir constantly over low heat until smooth and slightly thickened.
If flecks of chocolate remain, beat with a whisk or rotary beater.
Pour into a large mixing bowl.
Refrigerate, stirring occasionally, until gelatin begins to set.
Sprinkle rum on, ladyfingers.
Stand about 18 ladyfinger halves upright around side of an 8-inch springform pan.
In a large bowl, beat egg whites until stiff but not dry.
Whip cream in a medium bowl.
Fold egg whites into cooled chocolate mixture, then fold in whipped cream.
Spoon half the mixture into pan lined with ladyfingers.
Arrange remaining 12 ladyfinger halves over filling in mold.
Top with remaining filling.
Chill until firm.
Garnish with additional whipped cream, if desired.