Charlotte Russe

Ingredients

• 1 Tbsp unflavored gelatin
• 12 c cold milk
• 3 egg yolks
• 1 12 c sugar
• 1 12 c milk scalded
• 2 to 4 Tbsp cream sherry
• 1 qt whipping cream whipped
• 4 egg whites
• about 8 ladyfingers split lengthwise

Directions

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