2 tablespoons sugar
3 tablespoons cold water
3 eggs, separated
1 cup cream, whipped
1 teaspoon vanilla
½ teaspoon peppermint extract (if desired)
¼ teaspoon salt
18 lady fingers, split
Melt chocolate bits in top of double boiler. Add sugar and water. Mix well. Remove from heat. Stir gradually into beaten egg yolks. Beat until smooth. Chill until cold. Add salt and flavorings. Beat the egg whites until stiff but not dry. Fold into chocolate mixture. Fold in the whipped cream. Line a loaf pan with waxed paper. Put a layer of lady fingers on bottom and around sides. Add half the chocolate filling, more lady fingers, remaining chocolate and lady fingers. Chill in the refrigerator until set. To serve, remove from pan and garnish with whipped cream. Yield: 12 servings.