Charlotte Russe - cooking recipe

Ingredients

1 Tbsp. unflavored gelatin
1/2 c. cold milk
3 egg yolks
1 1/2 c. sugar
1 1/2 c. milk, scalded
2 to 4 Tbsp. cream sherry
1 qt. whipping cream, whipped
4 egg whites
about 8 ladyfingers, split lengthwise

Preparation

Soften gelatin in 1/2 cup milk.
Beat egg yolks and sugar until thick and lemon colored; stir in gelatin and scalded milk.
Cook in top of a double boiler, stirring constantly, until thickened; cool. Stir in sherry and fold in whipped cream.
Beat egg whites until stiff but not dry and fold into custard.
Line a 3-quart bowl with ladyfingers; pour in filling and chill until set.
Yields about 12 servings.