1Soften gelatin in cold water for about 5 minutes, then set cup in hot water to dissolve. Stir to blend.
Beat egg yolks in top of double boiler,until lemony yellow in color, then beat in sugar and salt.
2Add warm coffee and heat until mixture is thick and coats the back of a spoon(until mixture is opaque in color).
Add vanilla and gelatin mixture; blend well.
3Beat egg whites until stiff but not dry. Fold into the coffee mixture.
Pour mixture into a 4 cup mold or small dessert dishes.
Chill until firm; then unmold and serve with whipped cream or Cool Whip. Great with caramel sauce drizzled over top too!