"The Ladyfinger Specialist Since 1901"

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2 packages (10 ounces each) frozen red raspberries in syrup, thawed

2 envelopes unflavored gelatin

2 eggs

1 cup milk

2/3 cup sugar

1½ teaspoons vanilla extract

3 cups heavy or whipping cream

2 packages (3 ounces each) ladyfingers

Raspberries for garnish

Press raspberries through medium-mesh sieve to remove and discard seeds. Place raspberry puree in medium saucepan. Sprinkle 1 envelope of the gelatin over top. Let stand 3 minutes to soften. Stir constantly over medium heat until mixture just begins to boil. Transfer to bowl. Refrigerate until mixture mounds when dropped from spoon, 1 to 1½ hours, stirring occasionally.

Meanwhile, in medium saucepan beat eggs, milk and 1/3 cup of the sugar with wire whisk or fork until well blended. Sprinkle with remaining 1 envelope gelatin. Let stand 3 minutes to soften. Stir constantly over medium heat until mixture thickens slightly and just begins to boil. Remove from heat. Stir in vanilla. Transfer to bowl. Refrigerate until mixture mounds when dropped from spoon, 1 to 1½ hours, stirring occasionally.

In large mixer bowl, whip cream and remaining 1/3 cup sugar until stiff peaks form. Fold half into cooled raspberry mixture. Fold remaining half into cooled egg-milk mixture. Arrange 1 package of the ladyfingers in bottom of 2½ to 3-quart bowl. Top with vanilla cream and remaining package ladyfingers. Top with raspberry cream. Cover and refrigerate several hours or overnight.

Garnish with raspberries and mint leaves just before serving.