Use a saucepan into which you place the gelatin, 1/4 cup sugar and salt. Beat the egg yolks and milk and stir into the gelatin mix.
Cook this on low while stirring until gelatin dissolves and begins to thicken – 5 minutes ought to do it.
Take the pan off the stove and let cool a little. Stir in the red food coloring and crushed peppermint candy. When it’s cooled down, place this in the refrigerator and go stir it every now and then.
Stand up the ladyfingers around the side of your springform pan.
Beat the egg whites to soft peak stage. Then slowly beat in the remaining 1/2 cup sugar to the stiff peak stage.
Fold this into the refrigerated gelatin mixture along with the whipped cream and pour this into the springform pan. Refrigerate and let set up.
When you pop off the side of the springform pan, you can spread some additional whipped cream and crushed peppermint candy on as a garnish. Slice and serve.