Gently split ladyfingers using serrated knife. Line bottom and side of 9-inch springform pan with split ladyfingers, cut side facing in. Refrigerate.

Combine egg yolks and milk in small bowl; beat well. Combine gelatin, 3/4 cup sugar and cocoa in medium saucepan.

Add egg yolk mixture to gelatin mixture. Let stand without stirring 3 minutes for gelatin to soften. Heat over low heat, stirring constantly, until gelatin is completely dissolved, about 5 minutes. Remove from heat. Using wire whisk, beat until completely blended. Whisk in liqueur.

Pour mixture into large bowl. Place bowl in refrigerator; stir mixture occasionally. Chill until mixture mounds slightly when dropped from spoon.

Beat whipping cream with electric mixer at high speed until soft peaks form. Refrigerate.

Beat egg whites in separate large bowl with electric mixer at high speed until foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Gently fold gelatin mixture into egg white mixture.

Gently fold whipped cream into egg white mixture. Pour mixture into ladyfinger-lined pan. Refrigerate 4 hours or overnight until firm.

Prepare Almond Cream. To serve, remove side of pan. Cut into serving pieces. Serve with Almond Cream. Garnish, if desired.

Beat whipping cream with electric mixer at high speed until thickened. Add powdered sugar and beat until soft peaks form. Gently fold in liqueur.