1 envelope unflavored gelatin
6 Tbsp. sugar
2 eggs, separated
3/4 c. milk
6 Tbsp. cream sherry
12 ladyfingers, split
1 1/2 c. heavy cream
maraschino cherries, with
In top of double boiler, combine gelatin and sugar; mix
well. Beat egg yolks and milk slightly; stir into gelatin
mixture. Cook over simmering water, stirring constantly, until
mixture coats a metal spoon. Remove from heat; stir in 3
tablespoons sherry. Refrigerate, covered and stirring occa-
sionally, until mixture mounds slightly, about 30 minutes.
Rinse a 7 or 8 cup Charlotte-Russe mold or straight-sided mold
with cold water; drain well. Line side of mold with 12 lady-
finger halves. Sprinkle remaining ladyfinger halves with rest
of sherry. Set aside.
Beat egg whites until stiff, but not dry. Whip 1 1/2
cups cream. With rubber scraper or wire whisk, fold egg
whites, then cream, into chilled gelatin mixture; just until
combined. Pour a third of the custard into lined mold. Layer
with half the ladyfingers. Add another third of the custard.
Top with rest of ladyfingers. Add rest of custard. Refriger-
ate until firm, at least 4 hours.
To unmold: With small spatula, loosen around edge of
mold. Invert mold over serving plate; hold a hot, damp
dishcloth over mold; shake to release. Garnish with mounds of
whipped cream and cherries. Makes 8 servings.
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