Charlotte Russe

Step 1

Stir together the milk and gelatin in a small saucepan and let stand for 5 minutes.

Step 2

Place the saucepan over low and cook, stirring constantly, until the gelatin is completely dissolved. Set aside to cool. Proceed with the recipe when the milk and gelatin mixture has cooled to room temperature.

Step 3

In a large bowl, beat the egg whites until stiff peaks form. Set aside for now.

Step 4

In a separate bowl, beat the whipping cream. Set that aside for now.

Step 5

In a medium bowl, beat the egg yolks, gradually adding the sugar, until fluffy and pale yellow.

Step 6

Stir the milk and gelatin mixture very gently into the egg yolks and sugar.

Step 7

Very gradually stir the whiskey into the egg yolk mixture.

Step 8

Gently fold the egg yolk mixture into the egg whites incorporating only a small amount each time.

Step 9

Fold in the whipped cream. Again, work very gently and with only a small amount of cream each time.

Step 10

Line a trifle or other bowl with ladyfingers. Pour the mixture into the bowl.

Step 11

Cover loosely and refrigerate for several hours or overnight.

Step 12

Garnish individual servings with Maraschino cherries, if desired.