|Unflavored gelatin||1 Tablespoon|
|Brandy||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Instant coffee powder||2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Walnuts||1 Cup (16 tbs)|
Split ladyfingers; arrange over bottom and side of buttered 9-inch pie pan, flat side down, to make crust.
Soften gelatin in brandy.
Beat egg yolks.
Com- bine milk, coffee powder, salt, 1/2 cup sugar, vanilla and egg yolks in top of double boiler.
Cook over hot water for about 10 minutes or until mixture thickens slightly.
Add gelatin mixture, stirring until dissolved; remove from heat.
Chill until mixture is partially set.
Beat egg whites with remaining sugar and cream of tartar until stiff peaks form; fold into gelatin mixture.
Fold in whipped cream and 3/4 cup walnuts.
Mound filling in ladyfinger crust.
Garnish top with remaining walnuts.
Chill until firm.