Instructions: Sprinkle gelatin over 1/4 cup cold water; stir and let stand 1 minute. Set gelatin mixture aside.

Beat granulated sugar and eggs at medium speed with an electric mixer 2 to 3 minutes or until thick and pale.

Heat milk in a large saucepan over low heat. Gradually add about one-fourth of milk to egg mixture; add to remaining hot milk, stirring constantly. Cook over low heat, stirring constantly, 4 to 5 minutes or until mixture coats a spoon. Remove from heat; stir in gelatin mixture until gelatin dissolves.

Whisk in chocolate morsels, coffee granules, and vanilla until coffee granules dissolve and chocolate melts.

Pour mixture into a metal bowl; place bowl over ice, and let stand, stirring often, 6 to 8 minutes or until cold and slightly thickened.

Beat 1 cup whipping cream at high speed with an electric mixer until soft peaks form, and gradually fold into coffee mixture.

Line each of 8 teacups with 6 ladyfinger halves, placing rounded sides of ladyfingers against edge of each cup. Spoon custard evenly into cups; cover and chill 8 hours.

Beat remaining 1/2 cup whipping cream and powdered sugar until soft peaks form. Top custards with whipped cream; garnish, if desired.

This recipe yields 8 servings.

Comments: For a quick version of this dessert, line pretty cups with ladyfingers, fill with chocolate ice cream, and top with whipped cream.

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