From the Kitchen of: Pepper
Source: - Submitted by Joan B. Eaton to the Sun Herald, Oct. 2003
6 eggs, separated
Juice of 2 lemons
1 tablespoon unflavored gelatin
2 dozen ladyfingers
1/2 pint whipping cream, whipped
2 cups powdered sugar
6 tablespoons butter
1/2 cup boiling water
Cream butter and sugar thoroughly. Add egg yolks one at a time and beat well after each addition. Soak gelatin in lemon juice and add boiling water. Mix gelatin with butter-egg mixture and cook until nearly boiling. Cool.
Beat egg whites until stiff, but not dry and gently fold into the butter-gelatin mixture. Line the sides of a spring form pan with ladyfingers and slowly pour the batter into the cake form. Place in refrigerator for several hours or overnight. Top with whipped cream and serve.