Charlotte Russe(Basic Recipe)

Directions

1. 1
   In a double boiler, beat the egg yolks and add 2 tablespoons sugar gradually while beating.
2. 2
   Add salt and milk.
3. 3
   Cook over hot water until mixture coats the spoon, stirring constantly.
4. 4
   Soften gelatin in cold water; add to hot custard and stir until dissolved.
5. 5
   Cool slightly.
6. 6
   Beat egg whites stiff; fold in.
7. 7
   Whip the cream; add remaining 3 tablespoons sugar and vanilla extract. Fold in.
8. 8
   Line sherbet glasses or spring-form mold with the ladyfingers and fill with the custard.
9. 9
   Chill until firm.