1. Sprinkle gelatine over first amount of milk in medium saucepan. Let stand for 1 minute. Heat and stir until gelatine is dissolved. Bring mixture to a boil. Cool slightly. 2. Stir first amount of sugar, cocoa and salt in small bowl. Add egg yolks, second amount of milk and vanilla. Stir into boiling milk until just thickened. Set saucepan in ice water. Stir mixture frequently as it cools. Chill, stirring and scraping down sides often, until mixture will mound slightly. This thickens quickly. 3. Beat egg whites in medium bowl until soft peaks form. Gradually beat in second amount of sugar until stiff. Fold into gelatine mixture. Fold in whipped topping or whipped cream. 4. cut 1 inch (2.5 cm) off 1 end of each ladyfinger. Stand enough ladyfingers, rounded or sugared side out and cut end down, around inside edge of greased 10 inch (25 cm) springform pan. Lay remaining ladyfingers and pieces in bottom of pan in single layer, breaking to fit. Spoon filling into pan, keeping ladyfingers from falling over. Chill for at least 4 hours. 5. NOTE: You can purchase cream stabilizer which you sprinkle over the whipping cream prior to whipping. This will enable you to use whipping cream in this recipe, or also to frost cakes without fear of the whipping cream separating, or breaking after a few hours. ---------------------------------------------------------------------------
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