1 env. unflavored gelatin
1/4 c. water
1 c. sugar
1 1/2 c. milk
2 beaten egg yolks
1/2 tsp. vanilla
2 egg whites, beaten stiff
1 pt. heavy cream, whipped
1 pkg. ladyfingers
Maraschino cherries

Soak the gelatin in the water. Combine the sugar, milk and egg yolks and cook to a custard sauce. Add the water/gelatin to the custard. When the mixture is cold and beginning to stiffen, add the vanilla, beaten egg whites, and the whipped cream.

Line the bottom and sides of a serving dish (or a springform pan with a removable bottom) with the ladyfingers and pour in the Charlotte Russe mixture. Chill until firm. Decorate with maraschino cherries.