|Powdered sugar||1 Cup (16 tbs)|
|Eggs||4 , separated|
|Ladyfingers/Pieces of sponge cake||12|
1. Mix this pudding the day before it is to be served. Sift the sugar into the butter and beat the 2 thoroughly together.
2. Beat the egg yolks and stir in smoothly.
3. Whip the egg whites stiff and fold into the mixture; add the vanilla.
4. Line a mold with ladyfingers or strips of cake. Fill with the egg mixture. Cover with waxed paper and chill 12 hours or longer.