1In a deep dish combine the warm milk, coffee and brandy.
2Set aside. Place the cream in a bowl and beat until firm (about 4 minutes). For perfect whipped cream, cream should be chilled in the refrigerator for at least 24 hours and the beaters and bowl should be chilled in the freezer for a few minutes before whipping the cream.
3Place condensed milk in a bowl and stir with a fork or whisk.
5Break up the gelatin, place in a bowl and cover with cold water. Soak for 5 minutes. Drain the gelatin and heat in the microwave for about 10 seconds.
6Remove and stir with a fork.
7Press the gelatin through a sieve and add to the condensed milk. Mix with a whisk.
8Add the gelatin mixture to the whipped cream, folding gently with a spoon until combined.
9Dip the ladyfingers in the milk mixture to absorb, taking care to not to over-saturate or allow to break apart.
10Line the ladyfingers in the bottom of a serving dish and cover with the cream mixture. Repeat the layers, ending with the cream. Sprinkle the top with the reserved ladyfinger crumbs.
11Store in the refrigerator overnight before serving.