Mocha Ice Box Cake

• 2 1/2 dozen lady fingers separated
• 1 cup milk hot
• 3 tablespoons instant coffee
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 18 teaspoon salt
• 3 large eggs
• 1 x egg whites stiffly beaten
• 1 x egg yolks well beaten
• 1 teaspoon vanilla extract
• Whipped Cream Topping
• 1/2 pint heavy whipping cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

1. Pour the hot milk over coffee and let stand where it will keep hot for 10 minutes.
2. Mix cornstarch, salt and sugar in double boiler, add the well beaten yolks and stir in the coffee mixture.
3. Cook slowly until thick and smooth; while still warm, fold in stiffly beaten egg whites.
4. Line bottom and sides of a spring form pan with lady fingers, place a layer of filling on top of lady fingers, top this with another layer of lady fingers, then filling, etc, placing top layer of lady fingers.
5. Chill overnight or until firm.
6. When ready to serve, remove rim of spring form pan, and place cake with tin bottom on platter, cover top with whipped cream.

milk, instant coffee, sugar, cornstarch, salt, eggs, egg whites, egg yolks, vanilla, cream topping, heavy whipping cream, powdered sugar, vanilla

Taken from recipeland.com/recipe/v/mocha-ice-box-cake-43531 (may not work)