smooth, scraping down the sides of the bowl. Fold in the remaining whites. Line the bottom and sides of a 3 quart trifle bowl or souffle dish with ladyfingers. Spoon in one-quarter of the filling and tip with a layer of ladyfingers. Repeat with two more layers of filling and ladyfinters, arranging the fourth layer of ladyfingers decoratively over the top, trimming to fit, if necessary. Top with the remaining filling. Garnish with chocolate shavings. Cover and chill for at least 8 hours or overnight. Dust with confectioners' sugar and serve. Entered by: Diane Pahl (1:2410/120) Recipes from: Eating Well, The Magazine of Food and Health (tm) ISSN 1064-16399